Red Thai salmon curry
Serves 4
Easy
Prep:
Cook:
Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite
Skip to ingredients
- 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.