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Cook the jasmine rice according to the pack instructions.
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Meanwhile, heat the oil in a large frying pan or saucepan over a medium heat. Add the green curry paste and cook for 1-2 minutes until fragrant.
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Pour in the coconut milk and stir well. Bring to a gentle simmer.
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Add the green beans, broccoli and red pepper. Simmer for 5-6 minutes until beginning to soften.
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Nestle the salmon fillets into the curry. Cover and simmer gently for 6-8 minutes, or until the salmon is cooked through and flakes easily with a fork.
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Stir through the lime juice and scatter over the fresh coriander or Thai basil.
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Serve with the jasmine rice and enjoy!
For extra spice, add 1 finely sliced red chilli with the curry paste
