Pla chu chee salmon

Chu chee curry sauce is traditional for seafood such as shrimp and scallops. Here we have combined with salmon because of the strong flavor, color and texture of the fish goes particularly well with this rich red curry sauce.

Article number: R003

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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