To make the red curry paste:
Blend all curry past ingredients in a food processor until well mixed and fragrant. Use coconut milk to loosen the mixture if too thick. If you have time, let the paste stand for a few hours to allow the flavours to combine.
To make the curry:
Heat the oil in a large pot. Add the onion and fry for 2 minutes. Add 4 Tbsp of the curry paste and cook for 5 minutes. Stir regularly to prevent the paste from burning or sticking.
Pour in the coconut cream and mix thoroughly, cooking for 2 minutes. Next add the coconut milk before adding the salmon and beans at the same time.
Simmer for 5 – 8 minutes before serving (don’t overcook the salmon as it will flake into the curry sauce)
Serve with fresh coriander and lime wedges on Jasmine rice.
Reprinted with permission of Damian Ettish