This is a doozy of a recipe and one that could easily become a weekday staple.
Just make sure you visit your local Asian grocer for a quality, Thai red curry paste.
I added the vermicelli noodles though you could just as easily serve it on rice.
Seriously, as simple as it is, this is one moorish dish.
1 tsp vegetable oil
1 tbsp Thai red curry paste
1 onion, sliced
250ml reduced-fat coconut milk
500gm skinless salmon fillet, cut into 3cm pieces
200gm pack trimmed green bean
Half a pack of vermicelli noodles, cooked
- Heat the oil in a large pan and then add the curry paste. Cook for a minute or two until fragrant.
- Add the onion and cook gently until softened; 5 – 10 minutes. Pour in the coconut milk and bring to the boil. Reduce to a simmer and then add the salmon and beans.
- Add the vermicelli noodles (if using) and let simmer for 5 minutes or until the fish flakes easily and the beans are tender.
- Serve with coriander.