Cooking Time: 5 MIN
Serving People: 4 PEOPLE
Ingredients
for Salmon Chuchee curry
- 70g BE Red curry paste
- 2 Tbsp VG oil
- 400 mL BE Coconut cream
- 500g Salmon (cut in 4 fillets)
- 2 Tbsp Dried shrimps powder
- 1 Serrano chili
- 1 handful of Thai sweet basil leaves
- 1/2 Tbsp sugar
- 1 tsp BE Fish sauce
-
Optional : Kaffir lime leaves (thinly sliced) for garnish
How to cook Salmon Chuchee curry
Follow these easy steps to bring authentic Thai flavors to your dishes.
- STEP 1
- In a sauce pan add VG oil and stir-fry the BE Red curry paste until aroma develops and lower the heat.
- STEP 2
- Add half of the coconut cream, stir and bring to a boil.
- STEP 3
- Add the remaining coconut cream and bring to a boil.
- STEP 4
- Add the dried shrimp powder and simmer for a couple of minutes before seasoning to taste with the BE fish sauce and sugar (careful as shrimps are salty already)
- STEP 5
- Stir in the basil leaves and sliced chilis and remove from the heat. Set the sauce aside
- STEP 6
- In a very hot pan, grill the salmon fillets until nicely seared outside and tender inside.
- STEP 7
- On a serving dish, put some sauce in the bottom then add the grilled salmon then top up with more sauce. Sprinkle some sliced kaffir lime leaves on top and serve with Thai Jasmine rice
Chef’s Tip
Chuchee curry also matches perfectly with prawns/shrimps, scallops or other types of fishes. You can use the sauce to cook your seafood directly inside, but this kind of plating with coated sauce enables to elevate the dish to a more sophisticated look: but either way will be super tasty !
Master Chef Nooror
Bangkok Sathorn
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