Choo Chee Salmon
Easy homemade Choo Chee curry with pan-seared salmon in a rich, flavorful coconut-based sauce. This Choo Chee salmon recipe is quick to prepare and absolutely delicious. It takes less than 30 minutes from prep to the dinner table.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb salmon fillets (cut into slices)
- 1 tablespoon vegetable oil
- 1 2⁄3 cups coconut cream
- 3 tablespoons Thai red curry paste
- 1 tablespoon sugar
- 1 teaspoon fish sauce
- ½ cup cilantro (finely chopped)
- 1 teaspoon lime zest
- 1 red bell pepper (julienned)
Instructions
- 1
Pat the salmon fillets dry with paper towels. Heat a skillet with vegetable oil over medium heat. Add the salmon and cook for 1 to 2 minutes. Gently flip it using a spatula and cook the other side for an additional 1 minute, or until golden brown and just cooked through. Transfer the salmon to a serving plate and set aside.
- 2
Wipe the skillet and heat it over high heat. Add half of the coconut cream and cook for 1 minute. Then add the red curry paste and cook for 5 minutes, stirring occasionally, until it becomes glossy and fragrant. Add the remaining coconut cream, sugar, fish sauce, half of the cilantro, and lime zest (for an additional citrusy note). Stir well, reduce the heat to medium, and let the sauce simmer for 1 to 2 minutes until thickened.
- 3
Generously coat the salmon fillets with the curry sauce using a spoon, and serve immediately, topped with cilantro and red bell pepper.