Parboil green beans cut into 2-3 cm lengths for 6-7 minutes, drain and set aside. Sauté chopped shallots, ginger and garlic clove for 3-4 minutes,
add in a Tbs red (or green) Thai curry paste, the zest and juice of a lime and a cup or so of coconut milk. Bring to a simmer, then add in salmon
cut into bite sized pieces and raw shrimp, cooking gently for 5-6 minutes, until just cooked. Add the green beans, reheat and stir through fresh
basil leaves, chopped spring onions and a chopped deseeded red chilli just before serving.