Ingredients

· 100 g rice

· 2 tablespoons red Thai curry paste

· 4 tablespoons coconut milk

· 2 teaspoons fish sauce

· 50 g sugar snap peas

· 50 g baby corn

· 2 fillets salmon

· 2 limes

· 2-3 spring onions

· 1 bunch coriander

Method

Boil the rice; remove from the heat and leave to steam for 10 minutes. Fluff up with a fork to serve. Meanwhile, heat the oven to 220°C. Put the curry paste, coconut milk and fish sauce into a bowl and whisk together. 

Cut two rectangles of baking paper and put one in the centre of a piece of foil. Scatter half the sugar snap peas and baby corns onto the paper and put the salmon fillet on top. Pour over ½ the curry paste mixture, and then scrunch up the foil to seal into a parcel. 

Put it into the oven for 15 minutes, or until the vegetables and salmon are cooked through. Open up the parcel, squeeze over the lime juice, scatter with spring onions and coriander. Serve with rice and lime wedges to squeeze over.