choo chee pla

A quick and easy 30 minute curry that's full of spicy-sweet flavors and rich creamy notes! Salmon fillets are first pan-fried until golden brown, then simmered in a flavor-packed thick Thai red curry sauce.

Choo Chee Salmon Curry

Salmon Fillets, boneless, skin-on (about 120

¼-½ TSP Kosher Salt,

3.5 TBLS Canola Oil

Asian Red Shallots – peeled, halved

2-6 Prik Kee Nu Green Chilies (optional),

2-4 TBLS Thai Red Curry Paste (I use Mae Ploy’s)

Red Chilies – deseeded and finely sliced into thin strips

Water

1.5 TBLS Fish Sauce

¼ TSP Thai Chili Powder (optional) – (substitute

Baby

Kaffir Lime Leaves – destemmed and finely sliced

Prepare fresh ingredients

Chop/slice the garlic, shallots, Bird’s Eye red chilies, prik kee nu green chilies (if using), large red chilies, baby corn, Chinese broccoli, and kaffir lime leaves as indicated in the ingredients section. Reserve a few slices of the large red chili and kaffir lime leaves for garnish. Shave the coconut sugar with a knife, and set everything aside.

Prep the fish

Remove the salmon fillets from the packaging they came in and gently pat them dry with paper towels. Place them on a large plate and season with the kosher salt.

Prep:

Cook the salmon

Heat 1.5 tablespoons canola oil in a nonstick skillet over medium-high heat. Once hot, place the salmon fillets skin side down in the pan and cook for 4-6 minutes, turning as needed until the fillets are golden brown on each side. Transfer to a clean plate and set aside.

Sauté garlic, shallots, and chilies

Heat the remaining 2 tablespoons of canola oil in a large wok or large deep sauté pan. Once hot, add the shallots and garlic. Sauté for a minute until fragrant, then add the Bird’s Eye red chilies, prik kee nu green chilies, and most of the thinly sliced large red chilies (reserve a few slices for garnish). Sauté for another minute.

Add the coconut sugar and curry paste

Stir in the coconut sugar until dissolved. Then add the Thai red curry paste and sauté for 30-40 seconds.

Add coconut milk, water, and seasonings

Pour in the coconut milk and water. Stir until the curry paste has fully broken down. Season with fish sauce and Thai chili powder, and stir well to combine. Taste and stir in more curry paste (see note), sugar, or fish sauce if needed.

Add veggies and kaffir lime leaves

Add the baby corn, Chinese broccoli, and most of the kaffir lime leaves (set aside a few slices for garnish). Stir for a minute, until the leaves of the Chinese broccoli start to wilt.

Add the salmon

Place the salmon fillets in the wok and spoon the sauce over them. Simmer for a minute or so, until the fish has heated through and the sauce thickens, then switch off the heat.

To Serve

Transfer to a serving bowl/dish and garnish with the reserved sliced red chilies and kaffir lime leaves. Serve with warm steamed rice.

For the Choo Chee Salmon Curry:

Thai choo chee curry with salmon is one of the creamiest curries using coconut cream as a base for the rich and tasty sauce. It’s also a simple recipe with minimal ingredients focused on the curry sauce and light protein. It’s perfect for those loving a more mild but savory Thai curry.

Thai Choo Chee Curry with Salmon

salmon

choo chee curry paste red curry paste

coconut cream

coconut milk

sugar

fish sauce, (some brands

kaffir lime leaves, finely chopped

red chili, julienned

basil

coconut flakes for garnish. Optional

Add the curry paste and coconut cream to a large frying pan over medium-high heat. Cook until coconut cream thickens and bubbles form or when the coconut oil separates.

Add fish sauce, sugar, and chopped kaffir lime leaves to season the creamy sauce. Stir until the sugar dissolves.&nbsp;

Add 1 cup of coconut milk and cook for another 1-2 minutes or until the sauce thickens slightly. Adjust the seasoning if needed before adding the salmon.&nbsp;

Turn the heat down to medium and carefully add the salmon fillets, skin side down. Use a large spoon to scoop up the sauce to pour over the top of the fish fillets gently. Turn the down to medium heat.&nbsp;

After 3-4 minutes, use a thong to carefully turn the salmon over and spread the sauce evenly over the meat.&nbsp;(If using vegetables, cut them small, add them here, and cook for 2-3 minutes with the sauce until lightly tender.)

Turn the salmon over one last time. Turn the heat off, add red peppers and Thai basil, and garnish with more sliced kaffir lime leaves and toasted coconut flakes. Place on a serving plate or serve with plain white rice. Be sure to scoop the sauce evenly over the meat and some on the rice. Enjoy!&nbsp;

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Choo Chee Salmon Curry

Thai Choo Chee Curry with Salmon

Top 2 choo chee pla recipes from across the web

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Choo Chee Salmon Curry

Thai Choo Chee Curry with Salmon

The most viewed choo chee pla recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine