Phil Vickery’s Thai green fish curry Recipe

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  • Healthy








15 min


10 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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


  • 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.

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Top Tip

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.