Recipe of Award-winning Choo Chee Curry with Salmon

Choo Chee Curry with Salmon.

Hello everybody, it's Brad, welcome to my recipe page. Today, we're going to prepare a special dish, choo chee curry with salmon. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Choo Chee Curry with Salmon is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They're nice and they look wonderful. Choo Chee Curry with Salmon is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook choo chee curry with salmon using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Choo Chee Curry with Salmon:

1. {Get of Salmon fillet 400 g (or 2-3 pieces). Take skin off to grill (optional).
2. {Get of Red curry paste.
3. {Take of big tin of Coconut milk.
4. {Prepare of Kaffir lime leaves for garnishing thinly shredded.
5. {Get of Red chili pepper for garnishing seedless and thinly sliced 1 whole.
6. {Make ready of Fish sauce 1-1½ tbsp or soy sauce if vegans 1-2 tbsp.
7. {Take of 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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