clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
thai choo chee curry with salmon

Thai Choo Chee Curry with Salmon

  • Author: Suwanee
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


Thai choo chee curry with salmon is one of the creamiest curries using coconut cream as a base for the rich and tasty sauce. It’s also a simple recipe with minimal ingredients focused on the curry sauce and light protein. It’s perfect for those loving a more mild but savory Thai curry.


  • 1 pound salmon with or without skin on, cut into 6 inches
  • 2-3 tablespoons of Choo Chee curry paste or 1-2 tablespoons of red curry paste or make your own Choo Chee curry paste here!
  • 1/2 cup coconut cream
  • 1 cup coconut milk
  • 2 tablespoons sugar
  • 1-2 teaspoon fish sauce (some brands are saltier than others, add more towards the end if necessary)
  • 3 kaffir lime leaves, finely chopped
  • 1 large red chili, julienned
  • 1/4 cup Thai sweet basil
  • 1-2 tablespoons toasted coconut flakes for garnish. Optional


  1. Add the curry paste and coconut cream to a large frying pan over medium-high heat. Cook until coconut cream thickens and bubbles form or when the coconut oil separates.
  2. Add fish sauce, sugar, and chopped kaffir lime leaves to season the creamy sauce. Stir until the sugar dissolves.
  3. Add 1 cup of coconut milk and cook for another 1-2 minutes or until the sauce thickens slightly. Adjust the seasoning if needed before adding the salmon.
  4. Turn the heat down to medium and carefully add the salmon fillets, skin side down. Use a large spoon to scoop up the sauce to pour over the top of the fish fillets gently. Turn the down to medium heat.
  5. After 3-4 minutes, use a thong to carefully turn the salmon over and spread the sauce evenly over the meat. (If using vegetables, cut them small, add them here, and cook for 2-3 minutes with the sauce until lightly tender.)
  6. Turn the salmon over one last time. Turn the heat off, add red peppers and Thai basil, and garnish with more sliced kaffir lime leaves and toasted coconut flakes. Place on a serving plate or serve with plain white rice. Be sure to scoop the sauce evenly over the meat and some on the rice. Enjoy!


  • Vegetable options to add to the curry are sweet bell peppers, green beans, snow pea pods, carrots, jalapeños peppers, zucchini, broccolini, and carrots. Be sure to chop the vegetables into small pieces (1/4 inch).
  • If you don’t have Choo Chee curry paste, use red store-bought curry paste. Cut down the amount of the red paste by half. The main difference between red curry paste and choo chee paste is the use of coconut flakes in the Choo chee.
  • Salt content on curry paste varies from brand to brand. Use a small amount to stay on the less spicy side. You can always add more before adding the salmon fillet.
  • The same is true of fish sauce. Some brands are saltier than others. Use only a tiny bit, then adjust more later. Squid brand is
  • If you want your choo chee sauce to look like a brighter red curry sauce, add more red curry paste but adjust the final flavors with more sugar or a touch of lime juice to get the balanced, delicious taste that you are happy with. (:

** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **

  • Prep Time: 10
  • Cook Time: 15
  • Category: Curries
  • Method: Stove
  • Cuisine: Thai

Keywords: choo chee salmon, chu chee pla, choo chee pla, choo chee fish, choo chee sauce, thai choo chee recipe