Method

1. Heat a large heavy-based pan over medium heat. Add the curry paste and cook stirring for a couple of minutes until fragrant. Add garlic, ginger and lime leaves. Cook, stirring for 1 minute before adding the chicken stock. Stir to combine and cook for a couple of minutes until starting to reduce. Add the coconut milk, fish sauce, brown sugar, coriander and lime juice and cook, simmering for 2-3 minutes until a nice curry sauce consistency is achieved. Use a laddle to remove ½ a cup of curry sauce to a separate bowl. Set aside to use for dipping at the end.
2. Add the salmon fillets to the curry sauce. Place on a lid and simmer gently for 5-6 minutes or until the salmon easily flakes apart. Turn off the heat and flake the salmon with two forks, keeping in the sauce. Add the rice to the curry and stir to combine. This should create a thick risotto consistency.
3. Transfer the curry salmon rice mixture to a bowl or dish and place in the fridge to cool completely before making the arancini.
4. To make arancini, set up the crumbing station with flour in 1 dish, eggs in another, and the panko and fried shallot mix together in a bowl.
5. Spoon ¼ cup size amounts of the curry rice mixture and form into balls. Roll in flour and dredge in egg mixture. Roll in panko and fried shallot crumbs. Place onto a baking tray and repeat until all mixture is used.
6. To cook, in a medium saucepan, pour in 3 cm of oil over medium heat. To test, sprinkle a small amount of breadcrumbs into the oil. When they bubble and sizzle, you're ready to go. Use a spoon to carefully transfer a few balls at a time into the hot oil, turning them regularly to ensure they look evenly. When golden brown and crispy, remove onto a plate lined with a paper towel and repeat with the remaining balls.
7. Serve on a platter with reserved red curry dipping sauce and garnish with extra coriander.