Easy Thai-Style Poached Salmon

Cook the rice according to pack instructions. Meanwhile, heat up a frying pan and cook the curry paste for a few seconds, until fragrant. Stir in the coconut cream, bring to a simmer, and then add the fish fillets and simmer - covered - for 8 mins, turning the fish halfway through the cooking time.
Meanwhile, blanch the beans in simmering salted water until just tender. Drain, and divide the beans between 2 plates. Stir the coriander leaves into the sauce, then top the beans with a salmon fillet, spooning the aromatic sauce over the top. Garnish with more coriander, and serve with a pile of cooked rice.

15 mins

2 serving

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