Red Thai salmon curry

10-30 minutes 4 servings 400 kcal or less coconut milk curry paste fish green bean green beans mains make it tonight quick quik salmon salmon fillet salmon fillets thai red curry paste

N/A

Source

Ingredients

1 tsp vegetable or sunflower oil

1 tbsp Thai red curry paste

1 onion, sliced

250ml reduced-fat coconut milk

500g skinless salmon fillet, cut into chunks

200g pack trimmed green bean

coriander or basil, to serve

Method

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.

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.