Recipe: Appetizing Choo Chee Curry with Salmon

Choo Chee Curry with Salmon. Choo Chee Curry is a great Thai home style curry dish. Same as other typical Thai curry, this recipe is so simple and easy to make. I use red curry for this Choo Chee dish as it's hard to find Choo Chee curry paste in here but I will guarantee the result is just as good.

Add the coconut cream, fish sauce and lime juice, and stir to combine. Stir in the curry paste and cook until fragrant (use more or less curry paste to taste). Salmon in Dried Red Curry (Salmon Choo Chee) Choo Chee curry is a traditional Thai dish which is the combination of dried red curry paste with seafood such as fish or king prawns. You can cook Choo Chee Curry with Salmon using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Choo Chee Curry with Salmon

1. Prepare of Salmon fillet 400 g (or 2-3 pieces). Take skin off to grill (optional).
2. You need 1-2 tbsp of Red curry paste.
3. Prepare 1 of big tin of Coconut milk.
4. It's 2 leaves of Kaffir lime leaves for garnishing thinly shredded.
5. Prepare of Red chili pepper for garnishing seedless and thinly sliced 1 whole.
6. Prepare 1/4 cup of Vegetable oil.
7. It's of Fish sauce 1-1½ tbsp or soy sauce if vegans 1-2 tbsp.
8. It's of Palm sugar 2 tbsp (brown sugar is fine too).

It features an easy curry sauce made with fragrant Thai red curry, creamy coconut, kaffir lime and a hint of sugar for the perfect mid-week dinner. Put cooking oil in the saucepan and add curry paste. Turn on the heat, then stir until fragrant. Chu Chi Goong can be served with jasmine rice and will surely make for one hell of a meal.

Choo Chee Curry with Salmon instructions

1. 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..
2. Add salmon fillets and cook for a few minutes, turn the fish over then add about 5-6 tbsp of coconut milk..
3. Then add palm sugar, fish sauce or soy sauce Simmer for about 5 minutes..
4. 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..
5. Put salmon skin into the lightly oiled tray in the oven medium heat for 15-20 min.
6. 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.

One of my favourite Thai dishes and it took a lot of experimenting to get the taste just right. It is a very simple process involving two steps- a blender and a wok.. Using a wonderful tomato based curry paste to slow cook skinless on the bone chicken wings for a delicious curry dish. Stir in the remaining ½ cup coconut milk, water, fish sauce, palm sugar, and half the lime leaves, and bring to a gentle boil. Read the Thai: choo chee gravy versus red curry discussion from the Chowhound General Discussion, Thai food community.