Salmon Red Thai Curry

Heat the oil in a saucepan and add the onion, garlic and chilli. Cook over a medium heat for 4-5 minutes until softened.
Add the curry paste and cook for a further 3-4 minutes.
Add the fish sauce, brown sugar and coconut milk. Bring to a gentle simmer.
Add the cubed salmon chunks and cook gently for 7-8 minutes until just cooked.
Divide the steamed rice between 4 bowls and top with the salmon curry and the green beans and coriander. Serve immediately.