Choo Chee Curry with Salmon
Choo Chee Curry with Salmon

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, choo chee curry with salmon. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Choo Chee Curry with Salmon is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Choo Chee Curry with Salmon is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have choo chee curry with salmon using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Choo Chee Curry with Salmon:
  1. Prepare Salmon fillet 400 g (or 2-3 pieces). Take skin off to grill (optional)
  2. Prepare 1-2 tbsp Red curry paste
  3. Take 1 big tin of Coconut milk
  4. Take 2 leaves Kaffir lime leaves for garnishing thinly shredded
  5. Get Red chili pepper for garnishing seedless and thinly sliced 1 whole
  6. Take 1/4 cup Vegetable oil
  7. Take Fish sauce 1-1½ tbsp or soy sauce if vegans 1-2 tbsp
  8. Prepare Palm sugar 2 tbsp (brown sugar is fine too)
Instructions to make Choo Chee Curry with Salmon:
  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

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