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We hope you got benefit from reading it, now let's go back to choo chee curry with salmon recipe. To make choo chee curry with salmon you only need 8 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Choo Chee Curry with Salmon:
- Prepare of Salmon fillet 400 g (or 2-3 pieces). Take skin off to grill (optional).
- Get 1-2 tbsp of Red curry paste.
- Prepare 1 of big tin of Coconut milk.
- Get 2 leaves of Kaffir lime leaves for garnishing thinly shredded.
- Provide of Red chili pepper for garnishing seedless and thinly sliced 1 whole.
- Provide 1/4 cup of Vegetable oil.
- Use of Fish sauce 1-1½ tbsp or soy sauce if vegans 1-2 tbsp.
- Use of Palm sugar 2 tbsp (brown sugar is fine too).
Steps to make Choo Chee Curry with Salmon:
- Heat about 2-3 tbsp. of coconut milk in a wok or saucepan over a high heat until coconut milk starts bubbling. Add the red curry paste and stir-fry for 1-2 minutes, or until fragrant..
- Add salmon fillets and cook for a few minutes, turn the fish over then add about 5-6 tbsp of coconut milk..
- Then add palm sugar, fish sauce or soy sauce Simmer for about 5 minutes..
- Taste and adjust the saltiness by adding more fish sauce or soy sauce if preferred. Add a few tbsp. of coconut milk and stir well..
- Put salmon skin into the lightly oiled tray in the oven medium heat for 15-20 min.
- To serve, place the salmon chuu chee curry in a large bowl. Garnish with red chilli and finely chopped kaffir lime leaves, crispy skin. Drizzle some coconut milk. Enjoy with steamed riceberry or Jasmine rice.
Enjoy this Thai red curry base with creamy coconut, fragrant kaffir lime and crispy chicken. It features an easy curry sauce made. Choo chee curry is typically also used for seafood like fish, shrimp, and in this case scallops. Cook the coconut cream Contrary to my regular recommendation while making some Indonesian dishes for not boiling the coconut milk or cream. Photo about Choo Chee - grilled salmon with Thai Spicy red curry thick sauce and coconut milk, kaffir lime leaves and fresh basil.
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