Simon Rimmer’s Thai Green Fish Curry


Thai Green Curry is a wonderfully light dish that can be enjoyed on a warm summer’s evening with a glass of wine or crisp beer. The lemongrass in this dish is the real hero, delivering a delightfully punchy fragrance. Simon Rimmer’s Thai Green Fish Curry uses King Prawns and Salmon, but these can easily be replaced with whatever type of fish or meat you have. A great alternative is to use deboned chicken thighs but be sure to brown them off in a frying pan first and cook through before serving.



For the Thai green paste…

  • 10 green chillies
  • 5 shallots
  • 2 tbs garlic
  • 1 small piece of ginger
  • 12 kaffir lime leaves
  • Pinch of cinnamon
  • 1/2 tsp turmeric
  • Salt to taste
  • 1 splash cooking oil
  • Splash of chilli oil
  • 2 lemongrass stalks bruised and chopped
  • 1 tbs palm sugar
  • 10 black peppercorns
  • 2 tsp cumin seeds    
  • 2 tsp coriander seeds
  • Fresh coriander

For the fish mix…

  • 250g peeled and deveined king prawns
  • 200g salmon, big chunks
  • 4 kaffir lime leaves
  • 450ml coconut milk tin
  • 1/2 cucumber, deseeded and cut into batons
  • 1 splash fish sauce
  • 10 basil leaves

To serve…

  • 225g cooked Thai jasmine rice
  • Lime wedges
  • Chopped coriander



  1. To make the paste, dry fry the peppercorns, cumin, and coriander seeds until fragrant. Grind them in a mortar and pestle, or spice grinder then put them and all the other paste ingredients in a food processer and blitz until smooth, this will take a good 5 – 10 mins.
  2. Warm some oil in a pan and then add a good spoonful of paste per person. Keep the heat low and cooking until it becomes aromatic.
  3. Add the prawns and salmon, allow to cook for about 5 mins before adding coconut milk and kaffir lime leaves (remember to count how many you add as these are to add flavour, not to be eaten, so must be removed before serving). Bring this to a boil and simmer for 5 minutes.
  4. Remove the kaffir lime leaves and stir in the fish sauce, cucumber, and basil.
  5. Serve with rice, lime wedges and some chopped coriander.



This recipe is perfect to enjoy around the dinner table with the whole family, plate up the curry and rice into two large serving dishes and let them help themselves and tuck in!

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If you’re looking for a playlist to cook along to, Simon has pulled together his favourite mood-boosting tracks, that you can listen to on Spotify by clicking here.

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