Phil Vickery’s Thai green fish curry
Skill level: Easy peasy
Thai green fish curry is a mouth-watering curry recipe made with salmon fillets and cooks in just 10 minutes - great for a midweek supper! This Thai green curry has a bit of a twist to it - it contains an unusual ingredient that works well with rich coconut milk - apple! The apples also add an extra crunch to the curry and a bit of sweetness. You could also make this curry with cod - it's just as delicious!
- 200ml coconut milk
- 4 small shallots, very finely chopped
- 1tsp caster sugar
- 2 level tsp green Thai curry paste
- 1tsp tamarind paste
- 2 medium Bramley apples, peeled, cored and chopped very finely
- 4 x 125g pieces salmon fillet, skinned
- 1tbsp fresh coriander, chopped
- Salt and freshly ground black pepper, to season
Coconut milk boils over very quickly so keep an eye on it and heat over a lower flame if necessary, to stop it bubbling over the sides of the pan.
- Pour the coconut milk into a large frying pan, add the shallots, sugar, curry paste (add a bit extra if you like it hot!) tamarind paste, apple and season well and gently bring to the boil over a low-medium heat. Cook for 2 mins.
- Next add the fish side by side to the pan, cover with a baking tray and simmer gently for about 2-3 minus, cook until the fish is just very slightly undercooked - it will finish off cooking whilst it is standing.
- Carefully transfer the fish to deep bowls, spoon the sauce over the top and sprinkle on the coriander. Serve with basmati rice.