1 tsp olive oil or sunflower oil

1 tbsp Thai red curry paste

1 onion , sliced

250ml reduced-fat coconut milk

500g wild skinless salmon fillets , cut into chunks

200g pack trimmed green beans  

coriander or basil, to serve



Heat the olive 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.