put coconut milk, chicken stock, lemon grass (finely chopped) and curry paste in a large saucepan. bring to the boil and simmer until the paste dissolves, stirring with a wooden spoon.

cut the beans down into smaller pieces, about 3 or 4 cuts across the length. add the beans and rice to the pan and simmer for 8 to 10 minutes on a medium heat. be sure to store with a wooden soon to prevent sticking, and all the rice can absorb the liquid

lay the salmon on the rice, put a lid on and cook for 5 to 8 minutes. the fish should be just cooked through.

plate up and garnish with plenty of coriander and lime wedges.

perfect with a dry white italian wine