1. Heat the oil in a medium saucepan & fry the onion for 5 minutes until tender. Add the butternut squash 7 curry paste, stir well then add the coconut cream & 150ml boiling water. Bring to the boil, cover & simmer for 10 minutes. 2. Add the beans & the mango chutney & season to taste, then cut the salmon into chunks & add them to the pan. Cover & simmer for 5 minutes, until the fish flakes easily. 3. Garnish with the chopped coriander & serve with the rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
