Thai Choo Chee Curry with Salmon

Make Thai Choo Chee Salmon Curry in just 25 minutes! Tender salmon in a rich, creamy coconut red curry sauce with fragrant makrut lime leaves.

For the best flavor, use Choo Chee curry paste for this recipe. You can order it here or make your own paste at home using my homemade choo chee curry paste.

Want more Thai curries? Try these popular recipes Thai red curry with chicken and kabocha squash, Thai red curry with chicken, and Easy Thai cod curry with red curry.

Jump to:

• What is Choo Chee Curry?
• Ingredients
• How To Make Choo Chee Curry with Salmon
• Helpful kitchen notes and tips
• Frequently Asked Questions 
• More Thai Recipes You’ll Love!
• Choo Chee Salmon Curry (Easy Thai Recipe)
• Hi there, I’m Suwanee!

What is Choo Chee Curry?

Choo Chee (ฉู่ฉี่) is a Thai-style red curry commonly made with fish or seafood. Unlike soupy Thai curries, Choo Chee has a thicker, more concentrated coconut curry sauce that coats the fish beautifully.

It's rich, fragrant, slightly sweet, and savory, with makrut lime leaves adding a wonderful citrusy aroma. My version uses salmon and plenty of creamy sauce because I love having a little extra to spoon over jasmine rice!

Choo Chee curry is not as well known in Thai cuisine as other Thai curries. But the choo chee curry is from the same family as the Thai red curries. The dish got its name from the hissing sound of the curry paste cooked in high heat with coconut cream. You might also see these different spellings in restaurants, Choo Chee, Kaeng Choo Chee, or Chu chee curry.

Ingredients

• Salmon. Thick, meaty fish works best for this recipe, but you can also use other seafood like shrimp, scallops, or lobster. These options cook quickly and taste delicious in Choo Chee curry.
• Curry paste. Use homemade Choo Chee paste or store-bought curry paste. If unavailable, substitute with half the amount of Thai red curry paste to start, then adjust to taste.
• Coconut cream. This gives the curry sauce its rich, creamy texture. If you can't find coconut cream, use the thick cream from the top of a can of full-fat coconut milk.
• Coconut milk. Add up to 1 cup to thin the Choo Chee sauce if it becomes too thick. Full-fat coconut milk works best; I don't recommend light coconut milk for this recipe.
• Sugar. Palm sugar is traditionally used in many Thai dishes, but white, brown, or coconut sugar works too. I used brown sugar in this recipe.
• Fish sauce. Adds savory, salty flavor to the curry. Soy sauce or a little salt can work as substitutes, although the flavor will be slightly different.
• Kaffir lime leaves (makrut lime leaves). Fresh leaves are best, but frozen ones work well too. Check the freezer section of your local Asian market. If unavailable, try a teaspoon of finely grated lime zest, although the flavor won't be quite the same.
• Red chili. Large red chilies add color and a little heat. For a spicier curry, add sliced Thai chilies. A pinch of ground white pepper adds a different, gentle heat.
• Thai sweet basil. Adds a lovely aroma and a pop of green to the finished curry. Italian basil can work as a garnish if Thai basil isn't available.

How To Make Choo Chee Curry with Salmon

Step 1. Cook the curry paste. Heat the coconut cream and curry paste in a large skillet over medium heat. Stir for 2–3 minutes, until fragrant and slightly thickened. The coconut oil may begin to separate.

Step 2. Season the sauce. Add the fish sauce, sugar, and finely sliced makrut lime leaves. Stir until the sugar dissolves.

Step 3. Add coconut milk. Stir in 1 cup of coconut milk and simmer for 2-3 minutes. Taste and adjust the seasoning before adding the salmon.

Step 4. Cook the salmon. Gently place the salmon fillets in the sauce, skin side down if using skin-on salmon. Spoon some curry sauce over the tops. Simmer over medium-low heat for 3–4 minutes.

Step 5. Turn and finish cooking. Carefully turn the salmon using a spatula or tongs. Continue cooking gently until the salmon is cooked through and reaches 145°F internally. Cooking time will depend on the thickness of your fillets. 

Step 6. Garnish and serve. Turn off the heat. Garnish with sliced red chili, Thai basil, additional kaffir lime leaves. Serve immediately with warm jasmine rice and plenty of curry sauce. Enjoy! 

Helpful kitchen notes and tips

• Curry paste substitutions: If you don't have Choo Chee curry paste, Thai red curry paste works well. Start with half the amount and adjust to taste, as the flavor and heat levels vary by brand.
• Protein options: Substitute salmon with your favorite fish, shrimp, scallops, or tofu. You can also prepare the curry sauce ahead of time and spoon it over cooked seafood.
• Add vegetables: Bell peppers, green beans, snow peas, carrots, zucchini, and broccolini are great options. Cut them into small, even pieces so they cook quickly.
• Adjust the seasoning: Curry paste and fish sauce vary in saltiness. Start with the recommended amounts, taste the sauce before adding the salmon, and adjust the fish sauce or sugar as needed.
• Make it ahead: Prepare the sauce up to 2 days in advance and refrigerate it in an airtight container. Reheat gently before adding the salmon and cooking as directed.

Frequently Asked Questions 

More Thai Recipes You’ll Love!

• Catfish stir-fried with red curry paste
• Thai swimming Rama with red curry peanut sauce
• Authentic homemade Thai red curry paste
• Thai red curry with chicken and pineapple
• Easy red curry green beans with shrimp

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