Thai Choo Chee Salmon Curry
Creamy choo chee salmon curry made with coconut milk and red curry paste. A 30-minute gluten-free dish you can make with any firm fish!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp oil (+ extra as needed for pan-searing salmon)
- 1 tbsp Thai red curry paste
- 1 cup coconut milk
- 1 tbsp palm sugar
- 1 tbsp + ½ tsp fish sauce
- 2 kaffir lime leaves (sliced into thin strips)
- 1 red spur chili (optional, seeds removed and sliced thinly)
- 12 oz salmon (boneless fillets, skin-on recommended)
Instructions
- 1
Heat oil in a wok over medium heat. Add red curry paste and stir-fry until fragrant and the oil starts to separate.
- 2
Pour in the coconut milk. Let it simmer gently until the sauce thickens slightly and the red oil rises to the top.
- 3
Add the palm sugar and fish sauce. Continue simmering for 5–10 minutes, or until the sauce thickens to your liking. Stir in the sliced kaffir lime leaves and chilies, then turn off the heat.
- 4
In a separate pan, heat enough oil to coat the bottom. Make sure it’s hot before adding the fish.
- 5
Place the salmon fillets skin-side down. Sear until the skin is golden and crispy, then flip and cook the other side briefly.
- 6
Transfer the salmon to serving plates. Spoon the curry sauce over the top, garnish with more lime leaves or chilies if you like, and serve with jasmine rice.