Coconut and Lemongrass Salmon Curry from Mighty Spice Cookbook by John Gregory-Smith

Ingredients

• 2 tbsp vegetable oil
• 2 lemongrass stalks
• 1 onion, finely chopped
• ¼ tsp turmeric
• 500 ml/17 fl oz/2 cups coconut cream
• juice of 1 lime
• 1 large handful coriander leaves, roughly chopped
• 1 tbsp fish sauce
• a pinch of sugar
• 500 g/1 lb 2 oz salmon fillets, skinned and cut into bite-sized pieces
• rice, to serve