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Red jungle curry

Calories per serving 200.

ingredients

serves 4
600 ml (20 fl oz) fish stock
2 tablespoons red Thai curry paste
1 tablespoon Thai fish sauce
finely grated zest and juice of 1 lime
2 lemongrass stalks, sliced thinly
100 g (3 1/2 oz) fine green beans, halved
350 g (12 oz) salmon fillets, skinned and cubed
225 g (8 oz) cherry tomatoes, halved
3 tablespoons chopped fresh coriander

method

1. Pour the fish stock into a large saucepan, stir in the curry paste, fish sauce, lime zest and juice and lemongrass. Bring to the boil and allow the mixture to bubble for 5 minutes.

2. Add the green beans and cook for 5 minutes. Stir in the salmon and tomatoes and cook for a further 5 minutes, or until the salmon is cooked and flakes easily.

3. Scatter the coriander over the top and then ladle the curry into bowls to serve.

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