Ingredients

· 4 salmon fillets

· 1 tablespoon olive oil

· 1 onion

· 2 garlic cloves

· Thumb-sized ginger piece

· 2-3 red chillies

· 1 stick lemongrass

· 2-3 tablespoons Thai red curry paste

· 1 tablespoon soy sauce

· 400 g tomatoes

· 400 ml coconut milk

· 1 lime zest and juice

· 300 g green beans

· 1 tablespoon desiccated coconut

· 1 bunch coriander

Method

Season the salmon. Heat the oven to 200°C. Put the oil, onion, garlic, ginger and some seasoning in a pan and fry until translucent. Add the red chillies and lemongrass, and fry for another minute. Stir in the curry paste and mix well. 

Splash in the soy sauce followed by the chopped tomatoes, coconut milk and lime zest, and mix together. Put the salmon fillets in a roasting tin. Add the beans around the fish and spoon over the coconut curry mixture. Season and bake until cooked through. 

Toast the desiccated coconut in a frying pan until browned. Finish by scattering over the toasted coconut, chopped coriander and lime juice. Serve with rice, if you like.