Thai Red Curry Salmon (Choo Chee Pla)
This Thai Red Curry Salmon is bursting with authentic flavors! Creamy coconut milk and spicy red curry paste make an irresistible sauce for tender salmon.
Equipment
- Large Skillet or Wok
- Spatula
- Measuring cups and spoons
- Knife and cutting board
- Bowl
Ingredients
- 1 whole salmon fillet cut into portions
- 100 g red curry paste
- 200 ml coconut milk
- 1 tbsp fish sauce
- 1 tbsp sugar
- red chili for garnish
- kaffir lime leaves
- 1 tsp chicken bouillon powder optional
- oil for cooking, canola or vegetable oil
Instructions
Thai Red Curry Salmon (Choo Chee Pla) Cooking Guide
- Start by cutting the whole salmon fillet into portions. Pat the salmon pieces dry with a paper towel to ensure a nice sear.
- In a large skillet or wok, heat about 1 tablespoon of oil over medium heat until shimmering but not smoking.
- Add the 100g of red curry paste to the skillet and sauté for 1-2 minutes until fragrant.
- Pour in the 200ml of coconut milk, stirring continuously to combine with the curry paste. Let simmer gently for a couple of minutes.
- Stir in 1 tablespoon fish sauce, 1 tablespoon sugar, and if using, 1 teaspoon chicken bouillon powder to enhance flavor.
- Gently place salmon portions into the sauce, ensuring they are fully submerged. Cover and cook for 7-10 minutes until salmon is opaque and flakes easily.
- Turn off the heat. Garnish with red chili slices and torn kaffir lime leaves. Serve over steamed rice or vegetables.
Notes
- You can substitute salmon with cod, tilapia, or tofu for variations.
- Make the curry sauce ahead and refrigerate for up to 3 days for convenience.
- Be careful not to overcook the salmon to keep it tender and moist.
- Leftover cooked salmon can be stored in the refrigerator for up to 2 days and reheated gently.
- Adjust the amount of red curry paste or add fresh chilies to increase spiciness.