Thai curry paste can vary
from fairly mild to very hot,
depending on the brand. If you’re
using an authentic Thai brand, add
1 tsp first, then add more to taste.
Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil,
and serve with plain rice.