Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite
Prep:5 mins
Serves 4
1 tsp vegetable or sunflower oil1 tbsp Thai red curry paste1 onion, sliced 250ml reduced-fat coconut milk500g skinless salmon fillet, cut into chunks200g pack trimmed green beancoriander or basil, to serve
STEP 1Heat 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 2Leave 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.
