Peel and finely slice the shallots. Peel and finely chop (or grate) the ginger. Bash the lemongrass with a rolling pin, slice it down the middle length-ways, remove the tough outer layers and chop the soft inner core finely. Chop the salmon into bite-size cubes. Trim and roughly chop the green beans.

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

Meanwhile, boil a kettle. Trim the spinach and place it in a colander. Pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly.

Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the salmon cubes and a pinch of salt and cook for 4 min on either side until cooked through. Transfer the salmon to a plate, reserve the pan.

Return the pan to a medium-low heat Once hot, add the shallots and cook for 3 min or until softened. Once softened, add the ginger, lemongrass and turmeric and cook for 1 min. Add the coconut milk, water, fish sauce and sambal oelek (spicy!) and green beans. Simmer for 8-10 min. 

Gently fold the wilted spinach and salmon into the curry and cook for 1 final min. Divide the curry among bowls and serve with the rice on the side. Garnish with a squeeze of fresh lime juice.