Red Thai salmon curry

Red Thai salmon curry

Ingredients

• 1 tsp vegetable or sunflower oil
• 1 tbsp Thai red curry paste
• 1 onion, sliced
• 250ml reduced-fat coconut milk
• 500g skinless salmon fillets, cut into chunks
• 200g pack trimmed green beans
• coriander or basil, to serve

Method

1. Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
2. Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.