Pla chu chee salmon

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1/2 tablespoon   red curry paste
1/2 tablespoon   Panang   curry paste;
200 ml   coconut   Milk
2 tablespoons   fish sauce
2 tablespoons   palm sugar
100 ml   vegetable oil
400 g   salmon fillets
5   Thai   sweet   basil
1   kaffir   lime   leaf,   finely chopped
1 hot   red chilli   fine   slice


First make the   Chu   Chee   sauce.   Preheat the   coconut milk   In a medium   pan and add the   curry   pastes far.   Boiling   stirring,   for about 5 minutes until the   curry   pasta   oil separates   and rises   to the surface.   Add the coconut milk, fish sauce and   palm sugar   and let   Simmer 7 minutes, stirring often.   Put it aside and   keep them warm.

Heat the oil in   a frying pan   and bake   salmon   until golden brown. Add the sauce occasionally,   helm gently   coat the   salmon. Place the salmon on a dish, add the sauce over it   and garnish with   basil leaves,   kaffir   lime leaves and sliced   chili.

Serve   4   as part of a   Thai meal
Preparation and   cooking time: 30 minutes

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