Red Thai salmon curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tsp vegetable or sunflower oil
- 1 tbsp Thai red curry paste
- 1 onionsliced
- 250ml reduced-fat coconut milk
- 500g skinless salmon filletcut into chunks
- 200g pack trimmed green bean
- corianderor basil, to serve
Nutrition: per serving
- kcal326
- fat22g
- saturates9g
- carbs5g
- sugars4g
- fibre2g
- protein27g
- salt0.46glow
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.
