Preheat the oven to 400F and adjust the oven rack on the top third.

In a small bowl, add oil, ginger, garlic, brown sugar, curry paste, and salt. Mix well with a fork until a smooth paste has formed. Spread mixture evenly across the salmon filets with a pastry brush.

In a large, deep oven-safe skillet, heat 1 tablespoon oil over medium heat, when hot add the ginger and garlic. Sauté for about 30 to 60 seconds, until fragrant.

Add curry paste and toast for another minute. Pour in coconut milk, fish sauce, and brown sugar. Whisk to combine and add peppers, onions and scallion whites. Let simmer low heat, covered for about 10 to 12 minutes until the peppers are tender. If too dry, add 2 tablespoons water.

Nestle the fish into the skillet. Bake at 400F for about 10 minutes or until cooked to your desired preference.

Remove from the oven and stir in lime juice, fresh basil, scallion greens and cilantro.

Serve alongside cooked brown rice or cauliflower rice.