Sluttishly Savoury: Thai Salmon Curry

Anyone been paid yet this year? Everyone skint and eating mysterious Tupperware boxes of food from the freezer and counting the days til pay day? The good news is that the end of January is in sight. And while having the money for a proper takeaway is still some days off, we can make our own at home without spending all evening in the kitchen, promise.

This Thai salmon curry takes 20 minutes and costs less than a fiver for two portions, making it faster and cheaper than a takeaway. And you can make it as hot or mild as you like by adding more or less chilli paste or coconut milk. Look out for salmon on offer - Morrisons are especially good for cheap fillets, I've found - and get coconut milk from a local shop or the 'world food' aisle of your supermarket for around 70p. And if you can't find lemongrass or you're just sick of paying £1.50 for a couple of fragrant sticks, get a tube of it. Tastes the same, lasts ages, costs less. BAM.

Thai salmon curry (serves 2)
You will need:

• 1-2 tbsp curry paste, depending on how hot you like it 
• 1 red pepper, sliced
• 1 onion, sliced
• 2 sticks of lemongrass
• 1 tin of coconut milk
• 2 salmon fillets, cut into chunks
• 100g green beans
• Small handful of coriander or basil, chopped
• 1/2 lime

Make it!

1. Heat some oil in a saucepan over a medium-heat and add the curry paste. Fry the pepper and onion for 5 minutes until softened.
2. Add the lemongrass and coconut milk and bring to the boil. Reduce to a simmer and add the salmon and green beans.
3. Cook for 5-10 minutes until the salmon flakes easily and the beans are cooked .
4. Sprinkle with the coriander or basil and squeeze over the lime. Serve with rice.