Green Fish Curry with Coconut Milk and Bramley Apples
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Preparation time: 15 minutes |
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Cooking time: 10 minutes |
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Serves: 4 |
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Ingredients |
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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. 200ml coconut milk 4 small shallots, very finely chopped 1 tsp caster sugar 2 level tsp green Thai curry paste 1 tsp tamarind paste 2 medium Bramley apples, peeled, cored and chopped very finely 4 x 125g pieces salmon fillet, skinned 1 tbsp fresh coriander, chopped salt and freshly ground black pepper
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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 bring to the boil. Cook for 2 minutes
Next add the fish side by side to the pan, cover with a baking tray and simmer
gently for about 2-3 minutes, cook until the fish is just very slightlyundercooked - 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
Copyright Phil Vickery
April 2008
