What does Choo Chee curry taste like?

Choo chee pea, or fish curry, is savory, sweet, and creamy. It’s lightly salty from the fish sauce used for seasoning. The kaffir lime leaves add a citrusy aroma that elevates the curry flavors.

What does choo chee curry taste like?

Choo Chee pla, or fish curry, is savory, sweet, and creamy. It’s lightly salty from the fish sauce used for seasoning. The kaffir lime leaves add a citrusy aroma that elevates the curry flavors.

What pair wells with Choo Chee salmon?

Thai choo chee salmon curry is best served with warm jasmine rice. Brown, wild, or basmati rice works fine too.

What protein is best with choo chee curry?

Choo Chee curry is traditionally best with a lighter protein like fish, shrimp, scallops, lobster, tofu, or tempeh. Once the creamy choo chee curry sauce thickens, a protein that requires less cooking time is best because if the sauce continues to cook too long, it can get too dry or even burnt.

Can you make choo chee curry vegetarian?

Absolutely. I have a few vegetarians friends and family with whom I serve this sauce. Just use your favorite vegetables instead of meat.

Is choo chee curry spicy?

Choo HCee curry tends not to get too spicy because it’s sweet and creamy from coconut milk. You can adjust the spice level by how much curry paste is used.

How do I make my choo chee curry sauce thicker?

To thickens your choo chee curry sauce, allow the coconut milk to cook until bubbles form. Leave the saucepan to uncover and turn up the heat slightly to help reduce the liquid faster.

Thai Choo Chee Curry with Salmon

Name: Thai Choo Chee Curry with Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: Thai
Ingredients: 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

Description

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.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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.
Add fish sauce, sugar, and chopped kaffir lime leaves to season the creamy sauce. Stir until the sugar dissolves.
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.
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.
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.)
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!

Notes

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