Red Thai salmon curry
Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite
- Prep: 5 mins
Cook: 10 mins
- Serves 4
- Easy
Ingredients
- 1 tsp vegetable or sunflower oil
- 1 tbsp Thai red curry paste
- 1 onion, sliced
- 250ml reduced-fat coconut milk
- 500g skinless salmon fillets, cut into chunks
- 200g pack trimmed green beans
- coriander or basil, to serve
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.
Method
-
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.
-
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.
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