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Preparation Method

Sugers per serve - 2.7g Prep green chillies, trimmed spring onions, trimmed ginger, peeled and chopped lemongrass stalks, trimmed and chopped limes, finely grated zest and juice green beans, trimmed skinless salmon fillets, about 260g, cut into chunks (or firm white fish) Step 1 Reserve a few leaves of coriander for garnish and then place the remainder, including stalks, into a food processor. Add the green chillies, spring onion, root ginger, lemongrass, garlic, ground cumin and coriander. Whizz to a coarse paste. Step 2 Heat the oil in a wok or large saucepan, add the green beans and stir fry for 2–3 minutes. Add the curry paste, coconut milk, soya milk and salmon. Bring to the boil, cover and simmer for 5 minutes. Step 3 Scatter over the prawns, baby spinach and lime zest. Serve with extra lime wedges to squeeze over. source: diabetes,org.uk