Red Thai salmon curry

Ingredients

• 10oz salmon steak skinned and cut into 1-inch chunks

• olive oil

• 1/2 tbsp Thai red curry paste

• 1 small onion, diced

• 200ml reduced-fat coconut milk

• 100g fine green beans sliced to c1-inch lengths

• basil to garnish

• white rice

Method

Heat a little oil, add paste, add the onion and cook until softened.

Poor in the coconut milk and bring to the boil. Reduce to a simmer and add salmon and beans.

Simmer until the fish flakes easily (5-10mins).

Serve with rice, garnished with basil.