Salmon and Coconut Curry
1 tbsp oil
1 red onion, thinly sliced
2 tbsp Thai green curry paste
4 x 125g/4oz salmon fillets
1 x 400ml/14fl oz can coconut milk
juice of 1 lime
a handful of fresh basil, torn
lime wedges to serve
1 Heat the oil in a pan. Add the red onion and cook over a medium heat for 10 minutes or until soft.
2 Stir in the curry paste and cook for 1 minute. Add the salmon fillets to the pan and cook for 2 minutes, turning them once to coat in the spicy mixture.
3 Pour in the coconut milk and bring to the boil, then reduce the heat and simmer gently for 5 minutes or until the salmon is cooked through. Squeeze the lime juice over it and sprinkle with basil.
4 Serve the curry with lime wedges.