Prepare to embark on a mouthwatering journey that will transport your taste buds straight to the vibrant streets of Thailand! This Choo Chee Salmon Curry is not just a meal; it's an explosion of flavors that will make your dinner guests wonder if you've secretly trained with a master Thai chef. With its perfect balance of creamy coconut milk, fiery red curry paste, and succulent salmon, this dish promises to turn an ordinary evening into an extraordinary culinary experience that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb salmon fillets
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- Fresh basil for garnish
Instructions
- Prepare the salmon by patting the fillets dry with paper towels and cutting them into 2-inch pieces. Season lightly with salt and pepper.
- In a large skillet or wok, heat a small amount of oil over medium-high heat. Carefully place the salmon pieces skin-side down and sear for 2-3 minutes until the skin becomes crispy and golden.
- Remove the salmon from the pan and set aside. In the same pan, add the red curry paste and stir-fry for 30 seconds until fragrant, releasing its aromatic oils.
- Pour in the coconut milk, stirring continuously to blend the curry paste completely. Bring the mixture to a gentle simmer.
- Add fish sauce and brown sugar to the coconut milk, stirring to create a smooth, balanced sauce. The sauce should have a harmonious blend of salty, sweet, and spicy flavors.
- Add the sliced red bell peppers to the sauce and cook for 2-3 minutes until they start to soften slightly.
- Gently return the seared salmon pieces to the pan, spooning the sauce over the fish. Simmer for an additional 3-4 minutes, or until the salmon is cooked through but still tender.
- Remove from heat and let the curry rest for a minute to allow the flavors to meld together.
- Garnish with fresh basil leaves, torn or chopped, just before serving.
- Serve hot with steamed jasmine rice, allowing the curry sauce to be absorbed by the rice.
Tips
- Choose Fresh Salmon: Select high-quality, fresh salmon fillets for the best flavor and texture. Look for bright, firm fish with a clean ocean smell.
- Dry the Salmon: Pat the salmon pieces completely dry before searing to ensure a crispy, golden exterior that locks in moisture.
- Control Your Heat: When searing salmon and cooking curry, maintain a medium-high heat to prevent burning while achieving beautiful caramelization.
- Customize the Spice Level: Adjust the amount of red curry paste to match your personal spice tolerance. Start with less and add more if needed.
- Fresh Basil is Key: Use fresh Thai basil if possible, as it adds an authentic and aromatic touch to the final dish.
- Don't Overcook the Salmon: Cook just until the fish is tender and flakes easily to maintain its delicate texture.
- Serve Immediately: This curry is best enjoyed hot, with freshly steamed jasmine rice to soak up the delicious sauce.
Nutrition Facts
Calories: 306kcal
Carbohydrates: 9g
Protein: 18g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 50mg
