Green fish curry with coconut milk & Bramley apples

This a deliciously rich, creamy curry dish with a fruity tang. Great for children and created by TV celebrity chef Phil Vickery

• Preparation: 15 mins
• Cooking: 10 mins
• Serves: 4

What you need:

• 200ml (7 fl oz) coconut milk
• 4 small shallots, finely chopped
• 2 Bramley apples, peeled, cored and chopped very finely
• 1 tsp caster sugar
• 2 level tsp green Thai curry paste
• 1 tsp tamarind paste
• 4 x 125g pieces salmon fillet skinned
• 1 tbsp chopped fresh coriander
• salt and freshly ground black pepper

What you do:

1. Pour the coconut milk into a large pan, add the shallots, sugar, curry paste (add a bit extra if you like it hot!) tamarind paste, apple and season well and bring to the boil. Cook for 2 minutes.
2. Next add the fish side by side to the pan, cover and simmer gently for about 2-3 minutes, cook until the fish is just very slightly undercooked - it will finish off cooking whilst it is standing.
3. Carefully transfer the fish to deep bowls, spoon the sauce over the top and sprinkle on the coriander.
   
4. Serve with basmati rice.

Handy cook's tip:

Thai food is not really my bag - to cook that is, as I do like to eat it occasionally. I find it lighter and tastier than Chinese and more subtle than Indian food. This dish is perfect for a summer lunch or dinner served only with boiled basmati rice. You can add more or less curry paste depending on how hot you like your curry. The apple offsets the richness of the coconut milk and works really well.

Copyright Phil Vickery

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