Quick Thai Green Curry Salmon

1 (13.5-ounce) can unshaken unsweetened coconut milk, cream and milk separated

1/3 cup Thai green curry paste

1 tablespoon Asian fish sauce

1 tablespoon turbinado or light brown sugar

1 cup water

2 cups sliced mushrooms

2 cups green beans, cut into 1-inch lengths

3 Roma or hothouse tomatoes, chopped

4 salmon fillets (about 6 ounces each), skin and pin bones removed

Salt

Cooked jasmine rice, cilantro, lime wedges and sliced chiles for serving

In a large skillet, heat the coconut cream over medium heat until melted. Stir in the curry paste until smooth, then add the sugar and stir to dissolve. Stir in the coconut milk, water and fish sauce. Add the mushrooms and bring to a simmer, stirring once or twice.  

Add green beans, then the salmon fillets, turn the heat to low, cover and simmer for 5 minutes. Carefully turn the salmon, cover again and cook for 3 minutes longer. Season with salt. Serve over rice, garnished with cilantro leaves, lime wedges and sliced chiles.