Courtesy of Women'sHealth
Serves 4 45 minutes
2 tbsp olive oil
1 heaped tbsp (15ml) red curry paste
1 can lite coconut milk
1 cup vegetable stock
400g skinned salmon cut into cubes
150g green beans, cut in half
150g broccoli florets
1 lemon
1
Heat the olive oil in a large pan over medium heat.
2
Add the curry paste and cook for a minute or two, stirring continuously.
3
Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for 10 minutes.
4
Add the salmon, green beans and broccoli and cook for another 5 minutes, or until the vegetables are cooked through but still green and crunchy.
5
Adjust the seasoning, to taste, with a little lemon juice and sugar. Serve immediately.
Bon appétit !