Salmon curry with turmeric

Ingredients for 4 servings

• ½ litre of chicken or vegetable broth
• ¼ litre of coconut milk
• 2 to 3 tablespoons yellow Thai curry paste
• 1 tablespoon of tamarind paste
• 2 tablespoons of fish sauce
• 500 g of salmon fillet
• 2 red peppers
• 100 g green beans
• ½ cup coriander leaves
• Jasmine rice, to serve

Preparation

1. Heat the broth with coconut milk. Dissolve the curry paste in a little hot water and add to the broth. Season with tamarind paste and fish sauce. Add the salmon and green beans and cook for 5 to 6 minutes.

2. In the end, add the coriander leaves (reserving a few to decorate) and cook for 2 more minutes. Serve with jasmine rice and garnish with coriander leaves and chopped red chilli.