Heat a wok or large, deep frying pan over medium heat. Add the Thai red curry paste, lime leaves, ginger, and oil and cook for 1 to 2 minutes or until fragrant.
Pour in the coconut milk, bring to a simmer, and cook for 5 minutes, stirring occasionally.
Add the salmon and cook for 2 minutes. Turn the salmon over and add the snow peas. Cook for an additional 2 minutes or until the salmon is cooked to your liking.
Add the fish sauce and lime juice and gently stir to combine.
Serve the salmon on top of brown rice. Garnish with lime leaves, Thai basil, lime wedges, and chopped cashews.
