Red Thai Salmon Curry
Julie Short
ingredients
- 1 tsp vegetable or sunflower oil
- 1 tbsp Thai red curry paste
- 1 onion , sliced
- 250ml reduced-fat coconut milk (or 1 tin if you like lots of sauce!)
- 2 x 250g skinless salmon fillet , cut into chunks
- 200g pack trimmed green beans
- coriander or basil, to serve
directions
- 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.
Source: Susan McKee
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