Green Fish Curry with Coconut Milk and Bramley Apples
Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Tamarind | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Preparation time: 15 minutes
- Cooking time: 10 minutes
- Serves: 4
- 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
Directions
1. 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.
2. 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.
3. 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