• 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
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 !
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