Coconut and coriander salmon

Serves 2

2tbsp Thai red curry paste
400ml low fat coconut milk
2 skinless salmon fillets
100g green beans, blanched
splash of fish sauce
juice of 1 lime
½ small bunch of coriander, chopped
cooked basmati rice to serve

1. Heat the curry paste with a splash of coconut milk in a wide, shallow pan. Fry the paste for a minute then add the rest of the coconut milk and simmer for 1 minute.

2. Add the salmon fillets and cook for 5-7 minutes until just cooked through, adding the beans for the last minute or so. Stir in the fish sauce, lime jiuce and coriander and serve with rice and extra lime wedges if you like.

Nutrition per serving:
471 kcals, protein 34g, carbs 7.3g, fat 34g, sat fat 3.3g, fibre 1.9g, salt 1.2g

(Olive magazine - March 2013)