Add the avocado oil, onion, peppers, and salt in a Dutch oven over medium heat. Cook them until soft, which will take about 5-7 minutes. Add the curry paste and stir it around, coating all the peppers evenly. This releases the spices and makes them super fragrant and delicious. Do this for about 5 minutes.
Add the coconut milk, baby corn, bamboo shoots, and a sprig of basil. Bring the heat up to medium-high and let it simmer for 10 minutes. Turn down the heat and add the salmon. Gently fold in the salmon, careful not to break the chunks.
Serve over warm basmati rice, garnish with more basil jalapeno slices (if you like heat), and dig in. Perfect for a quick, warm, fall meal!