Phil Vickery’s 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!
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- 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.
Top tip for making Phil Vickery’s Thai green fish curry
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.