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7Ingredients
15Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. vegetable oil
- 1 Tbsp. Thai red curry paste
- 1 onion (sliced)
- 250 mL reduced fat coconut milk
- 500 grams skinless salmon fillets (cut into chunks)
- 200 grams green beans (pack trimmed)
- coriander (or basil, to serve)
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Reviews(2)
Crab Fan 6 years ago
4 stars because of the simplicity of the recipe. While I substituted preen curry paste for some added spice (hot), the end result was absent the full-bodied Thai flavor. Would lemongrass do the trick?
Nana 7 years ago
Quick, easy and very tasty. I did cook the beans for about 3 minutes, then rinsed them in cold water before adding with the salmon.