Used more often in soups and salads, puy lentils work beautifully in this recipe, holding their shape and providing texture, as well as taste. Also called French lentils, make sure you wash them well before use. Substitute or add to any of the vegetables included – cauliflower, peas and aubergine all work well in a Thai curry. This is delicious served with brown rice or cauliflower rice.
Rinse the lentils and place in a medium-sized pan, generously covering with water. Bring to the boil and simmer for 15-20 minutes until just tender.
Meanwhile, heat the oil in a heavy-based pan and add the green beans and pepper. Cook for 2 minutes, then add the curry paste and cook for 1 minute.
Add the salmon, coconut milk and spring onions and simmer gently for 4-5 minutes until the salmon is cooked through. Add the drained lentils, then scatter with the coriander just before serving.