Choo Chee Salmon
Pan-seared salmon draped in a rich Choo Chee curry sauce of coconut cream and Thai red curry paste, brightened with cilantro and lime zest. Ready in under 30 minutes.
Nutrition· per serving · estimated
Ingredients9 items
Instructions
- 1
Pat the salmon fillets dry with paper towels.
- 2
Heat a skillet with the vegetable oil over medium heat.
- 3
Add the salmon and cook for 1 to 2 minutes on the first side.
1:30 timer - 4
Gently flip the salmon with a spatula and cook the other side for about 1 minute more, until golden brown and just cooked through (opaque and easily flaked). Transfer to a serving plate and set aside; be careful not to overcook.
1:00 timer - 5
Wipe the skillet clean and heat it over high heat. Add half of the coconut cream and cook for 1 minute.
1:00 timer - 6
Add the red curry paste and cook for about 5 minutes, stirring occasionally, until the sauce becomes glossy and fragrant. Start with 2-3 tablespoons and taste, as brands vary in spiciness.
5:00 timer - 7
Add the remaining coconut cream, the sugar, fish sauce, half of the cilantro and the lime zest, and stir well.
- 8
Reduce the heat to medium and let the sauce simmer for 1 to 2 minutes until thickened.
1:30 timer - 9
Generously spoon the curry sauce over the salmon fillets to coat them.
- 10
Serve immediately, topped with the remaining cilantro and the julienned red bell pepper, with steamed white rice or crusty bread.
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