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
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.