Serves 2

• 1 tsp vegetable or sunflower oil
• 1 tbsp Thai red curry paste
• 2 bunches spring onions, trimmed and chopped diagonally
• 250 ml reduced-fat coconut milk
• 2 x 250g skinless salmon fillet
• 200g pack trimmed green beans cut in half
• Coriander or basil to serve

Heat the oil in a large pan, then add the curry paste. Stir in the spring onion and the beans, then cook gently for 5 mins. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks.

Leave to gently simmer for 5 mins until the fish flakes easily. Scatter with the coriander or basil, and serve with rice.

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