Categories: November

Ingredients

• 125g long grain rice
• 1 tbsp Thai red or green curry paste
• 200ml coconut cream
• 2 skinless salmon fillets
• handful fine green beans, trimmed
• handful fresh coriander leaves

Directions

1. Cook the rice according to packet instructions. Meanwhile, heat a medium frying pan. Add the curry paste and cook, stirring, for a few seconds. Gradually stir in the coconut cream and bring to a simmer. Add the salmon, cover and simmer for 7-8 minutes, turning the fish halfway.

2. Meanwhile, blanch the green beans in a pan of simmering water until just tender. Drain and divide between 2 hot serving plates. Stir the coriander leaves into the sauce. Top the beans with the salmon, spooning over the sauce. Garnish with coriander and serve with the rice.

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