Simon Rimmer served up a tasty Salmon Thai Curry on Sunday Brunch.

The ingredients are: 250ml coconut cream, 1ltr chicken stock, 8 lime leaves, 2 stalks lemon grass, bruised, 25ml tamarind paste, 25ml fish sauce, tbs sugar and 4 x salmon fillets, approx. 175g each

150g green beans.

For the paste: 8 dried red chilies, 25mm piece ginger or galangal, 2 stalks lemon grass, chopped, Tsp turmeric, 3 garlic cloves and Tsp shrimp paste.

To serve: sticky rice, sliced red chillies, Thai basil, mint, coriander.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.