Peel and cut the squash into bite sized chunks. Wash and chop the fine beans in half. Chop the Thai basil. Slice the chilli.

Cover the squash in 1 tbsp curry paste, and 1/2 tbsp cooking oil. Cook in an air fryer for 10 mins on 200C (or 15 mins in the oven).

Lightly fry the garlic and ginger in 1 tbsp oil for a minute, add 3 tbsp curry paste and fry for a couple of minutes.

Add the coconut milk, sugar, lime leaves and squash. Simmer for 5 minutes.

Add the salmon, chilli & beans, bring to a simmer & simmer for 6/7 more minutes to poach the salmon & cook the beans.

Stir through the basil and fish sauce, serve with rice.