For 4p 600 grams of green beans, 1 kilo of green asparagus, 500- 600 grams of fresh salmon filet, 2 table spoons of red curry paste, 1-2 table spoons of fish sauce, 1 cup of thai rice, lemon grass, a few lime leaves, 4 chopped garlic cloves and 1 chili pepper , 200 ml of soy cream or coconut milk, lemon or lime juice and fresh coriander.
Clean and chop the vegetables. Parboil the green beans shortly and drain. Remove the skin from the salmon and cut in equal pieces. Bake the garlic, chili and curry paste in some oil. Add the vegetables, the lemon leaves and the lemon grass. Stir regularly. Add the coconut or soy cream and the fish sauce.
Boil the rice.
Heat the oven at 200°. Season the salmon with pepper and salt. Put on baking paper. Add some oil and bake for 10-15 mins.
Spread the salmon on the vegetables. Finish with lemon and fresh coriander. Serve with the rice.