Recipes - Thai

Choo Chee Pla Salmon (Salmon in Red Curry)
Salmon in Red Curry Recipe - Choo Chee Pla Salmon


Make this easy Salmon in Red Curry dish with a dash of spicy red curry paste and the sweet goodness of coconut milk and aromatic lemongrass. You will love it with steamed rice.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Thai









Ingredients:

400g salmon fillets (largely sliced, slightly grilled)
4-5 tbsp Valcom Red Curry Paste
2 tbsp oil
1 can 400ml coconut milk
½ cup water
2 tbsp fish sauce
2 tbsp sugar
4 tbsp Valcom Kaffir Lime Leaves
1 red chilli (julienned for garnish)




Steps:
  1. Stir-fry the red curry paste in heated oil over low heat for 2 mins. Slowly add 200ml coconut milk, stir-fry over medium heat for further 2 mins or until oil appears. Add fish sauce and sugar.
  2. Mix the remaining coconut milk and water, slowly add into the curry mixture. Bring to the boil over high heat for further 1-2 mins, then add the fish till cooked.
  3. Add kaffir lime leaves and red chilli for 1 min before removing from heat.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Choo Chee Pla Salmon (Salmon in Red Curry)

Choo Chee Pla Salmon (Salmon in Red Curry)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Make this easy Salmon in Red Curry dish with a dash of spicy red curry paste and the sweet goodness of coconut milk and aromatic lemongrass. You will love it with steamed rice.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Thai
Ingredients

400g salmon fillets (largely sliced, slightly grilled)
4-5 tbsp Valcom Red Curry Paste
2 tbsp oil
1 can 400ml coconut milk
½ cup water
2 tbsp fish sauce
2 tbsp sugar
4 tbsp Valcom Kaffir Lime Leaves
1 red chilli (julienned for garnish)

Instructions
  1. Stir-fry the red curry paste in heated oil over low heat for 2 mins. Slowly add 200ml coconut milk, stir-fry over medium heat for further 2 mins or until oil appears. Add fish sauce and sugar.
  2. Mix the remaining coconut milk and water, slowly add into the curry mixture. Bring to the boil over high heat for further 1-2 mins, then add the fish till cooked.
  3. Add kaffir lime leaves and red chilli for 1 min before removing from heat.

You May Also Like

Lau Do Bien (Vietnamese Seafood Hot Pot)

Lau Do Bien (Vietnamese Seafood Hot Pot)

Asian Soup Accompaniments

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic