This simple Salmon Curry takes 15 minutes to make is is simply delicious. Serves 4 and only 326 kcals.
1 tsp vegetable or sunflower oil
1 tbsp Thai red curry paste
1 onion, sliced
250ml reduced-fat coconut milk
500g skinless salmon fillet, cut into chunks
200g pack trimmed green bean
coriander or basil, to serve
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.