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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, September 2007

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