Red Thai salmon curry

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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.

Curry paste

Thai curry paste can vary from fairly mild to very hot, depending on the brand. If you're using an authentic Thai brand, add 1 tsp first, then add more to taste.

Per serving

326 kcalories, protein 27g, carbohydrate 5g, fat 22 g, saturated fat 9g, fibre 2g, sugar 4g, salt 0.46 g

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Ingredients

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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Ingredients

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

Per serving

326 kcalories, protein 27g, carbohydrate 5g, fat 22 g, saturated fat 9g, fibre 2g, sugar 4g, salt 0.46 g

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