Add the rice and 1 1/3 cups water and salt to taste to a heavy bottom pot/pan with a lid. Cover the saucepan and bring the water to boil. 
 

Reduce the heat to low, and let the rice simmer for another 9 to 10 minutes, until all the water has been absorbed.
 

Note: While the rice is cooking you can start the salmon curry
 

Turn off the heat, and leave the saucepan covered for about 10 to 15 minutes. Uncover the saucepan and fluff the rice with a fork. 
 

Transfer to a serving bowl.
 

Heat oil in a heavy bottom pot, Add Thai curry paste and sauté, stirring constantly over medium heat for about 2 minutes until aromatic. If paste sticks to the bottom of the pan, you can deglaze with a little bit water or coconut milk. Let is simmer till coconut milk till  thickens and oil separates , stir constantly.
Note: Thai Curry Paste is very hot, reduce the quantity of paste you add if you need less heat
 

Add salmon pieces and stir gently to mix with the paste. Add kaffir lime leaves, 250ml water, the remaining coconut milk. 
 

Bring to a simmer and let simmer gently for 3-4 minutes . 

Add Bok Choy and capsicum at this stage, simmer for 3-4 minutes more or till fish is cooked.
 

Remove from heat and add lemon juice, Thai basil and sliced chilies. Serve Hot