Seafood in spicy coconut sauce

Method

1. Bring a large pan of salted water to the boil and cook the beans until tender. Drain and keep warm.

2. To make the sauce, heat the sunflower oil in a frying pan or wok. Add the curry laksa paste and fry over a gentle heat for 2-3 minutes, until fragrant. Add the coconut milk, salt, sugar, tomatoes and bamboo shoots, stirring constantly. Simmer uncovered for 5 minutes.

3. To cook the fish, heat the oil in a non-stick fry pan over medium heat. Add the salmon fillet skin-side down and cook for 2-3 minutes, gently pressing into the pan to help crisp the skin. Add the prawns and scallops and cook for 1 minute. Turn the salmon, scallops and prawns over and cook for 1 minute on the other side. Season with salt and freshly ground black pepper.

4. Spoon the cooked beans into the centre of two warmed shallow pasta plates. Divide the salmon, prawns and scallops equally between the two dishes and arrange over the beans.

5. Stir the lime juice into the sauce, ladle it around the seafood and serve immediately.

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Ingredients

200g fine green beans
1 tbsp sunflower oil
1 tbsp laksa paste or Thai red curry paste
250ml coconut milk
pinch of sea salt
2 tsp soft brown sugar
8 cherry tomatoes, halved
100g Bamboo shoots, drained

For the fish:

1 tbsp sunflower oil
250g salmon fillet, cut lengthways into two
4 king prawns
4 large fresh scallops, cleaned
freshly ground salt and black pepper
juice of 1 lime

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