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Cook the rice as per the instructions on the packet.
Heat a medium sized frypan, with a lid over medium heat. Add a drizzle of olive oil and the salmon fillets. Cook for 2 minutes on each side then remove from the pan.
Wipe excess oil from the pan then add the onion, garlic and ginger and cook for 2-3 minutes, stirring occasionally. Add the red curry paste, lemongrass, paprika and turmeric and mix, cooking for another minute.
Add the coconut milk and lime juice and stir to combine. Add the salmon fillets back in and spoon some of the sauce over the top. Place the lid on and cook for 4-5 minutes.
Remove the lid and add in the beans and spinach and cook for another 3-4 minutes. Remove from the heat and top with coriander leaves and lime juice.
Serve over the top of the cooked rice, alongside any other veggies you wish.
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