Salmon Red curry

Name: Salmon Red curry
Total time: 1200 s
Yield: 2-3 people
Cuisine: British
Ingredients: 4 pieces Salmon; 60 g red curry paste; 1 Tsp fish sauce; 2 Tsp sugar; 250 ml coconut milk; 1 pinch salt; 4-5 kafir lime leaves (finely chopped)

cheriejones @cheriejones

Sussex, UK

I love making Choo Chee Pla Salmon. Choo Chee is a type of Thai coconut milk-based red curry, that is perfect for seafood, with its thicker sauce; rather than the more soupy other red curries. It’s so quick and easy to make this dish. Thinly chopped fresh kafir lime leaves from our own tree added a beautiful smell to the finished dish. #ilovethaifood #thaicurry #fishcurry

cheriejones @cheriejones

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Ingredients

20 minutes

2-3 people

4 piecesSalmon
60 gred curry paste
3 Tbsp Sunflower oil
1 Tspfish sauce
2 Tspsugar
250 mlcoconut milk
1 pinchsalt
4-5kafir lime leaves (finely chopped)

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Steps

20 minutes

1

Season Salmon with a pinch of salt (optional). Heat up the pan with high heat. Add 2 Tbsp of Sunflower oil. Place salmon skin side down with high heat for 30 second to get the colour on the skin and make it crispy. Then turn down the heat to medium high and cook for 1-2 minutes each side until they are cooked to your liking. Then keep them aside on the plate.
2

At medium heat, Add 1 Tbsp of oil. Add red curry paste and move them around until it smells nice. Then add half coconut milk and move curry paste & coconut milk around the pan for 2-3 minutes or until you see a little ted oil separate out.
3

Add the rest of coconut milk, fish sauce, sugar and salt.
4

When the curry are boiling add back salmon. Coat salmon (except skin part so they are still crispy) with curry sauce. Let the simmer for 1-2 minutes to warm the salmon. Take Add some of finely chopped kafir lime leaves in the curry. Take off the heat and garnish with the rest of finely chopped kafir lime leaves and drops of coconut milk.

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cheriejones @cheriejones

on January 12, 2021 22:08

Sussex, UK

Love eating with passion so start cooking with passion. Thai cooking instructor, private chef, MLP Royal Thai culinary trained, Leiths Trained.**I don’t chat in the personal chat. If you have a question, please comment at the recipe. I will reply shortly.