Recipes :Red Thai salmon curry

Red Thai salmon curry

Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite

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

Method

  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.
  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.

TryCurry 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.

Per serving

326 kcalories, protein 27g, carbohydrate 5g, fat 22 g, saturated fat 9g, fibre 2g, sugar 4g, salt 0,46 g