Red Thai salmon curry

• sunflower oil↗1 tsp vegetable or tsp
• Thai red curry paste↗1 tbsp tbsp
• onion↗1

  sliced

• coconut milk↗250ml reduced-fat ml

  reduced-fat

• skinless salmon fillet↗500g g

  cut into chunks

• pack trimmed green bean200g g
• coriander

  or basil, to serve

Step-by-step instructions

1. 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. 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.