Green Fish Curry with Coconut Milk and Bramley Apples

Bring an oriental bite to British Bramley apples with this delicious and unique twist to a very Thai classic.


  • 200ml Coconut milk
  • 1 tsp caster sugar
  • 4 small shallots, very finely chopped
  • 2 level tsp green Thai curry sauce
  • 1 tsp tamarind paste
  • 2 medium Bramley apples, peeled, cored and chopped very finely
  • 4 x 125g pieces of salmon fillet, skinned
  • 1 tsp fresh coriander, chopped
  • Salt and freshly ground black pepper


  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 undercoooked - 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. Serve with basmati rice.