Pan-Seared Salmon with Thai Red Curry (Choo Chee Pla Salmon)
Choo Chee Pla Salmon is a fragrant Thai dish featuring salmon fillets served with a rich coconut-based red curry sauce. Garnished with kaffir lime leaves and fresh chili, it’s simple to prepare yet full of authentic flavor — perfect with steamed jasmine rice.
Ingredients
- 1 whole salmon fillet cut into portions
- 100 g red curry paste
- 200 ml coconut milk
- 1 tbsp fish sauce
- 1 tbsp sugar
- red chili for garnish
- Kaffir lime leaves for garnish
- 1 tsp chicken bouillon powder (optional)
- oil for cooking
Instructions
- Heat a little oil in a pan. Add the red curry paste and stir-fry until fragrant.
- Pour in half the coconut milk and cook until the mixture thickens. Add the remaining coconut milk, season with fish sauce, sugar, and chicken bouillon powder, and simmer gently. Taste and adjust the seasoning as needed.
- Season the salmon portions lightly with salt. Heat another pan with oil, place the salmon skin side down, and cook for 5–7 minutes until the skin is crisp. Turn and cook the other sides for 2–3 minutes each, or until the salmon is just cooked through.
- Serve the salmon with the curry sauce spooned on top. Garnish with kaffir lime leaves and red chili slices. Best enjoyed with steamed jasmine rice.
Notes
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