Easiest Way to Prepare Quick Choo Chee Curry with Salmon

Choo Chee Curry with Salmon.

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we're going to prepare a distinctive dish, choo chee curry with salmon. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Choo Chee Curry with Salmon is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It's simple, it's quick, it tastes delicious. They are fine and they look wonderful. Choo Chee Curry with Salmon is something that I have loved my entire life.

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

The ingredients needed to make Choo Chee Curry with Salmon:

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