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Vegetable oils 3 - 4 tbsp.

Chu chee curry paste 3 heaped tbsp.

Coconut milk 2 cups.

Salmon fillets 5 oz. each 4 pieces

Coconut sugars 2 tsp.

Fish sauce 1 tbsp.


Red spur chili, julienne 4 peppers

Kaffir lime leaves, shredded 1 leaf (4 servings)

1. Heat vegetable oil in a shallow sauce pan or in a frying pan until hot.

2. Add the chu chee curry paste and cook for 3 - 5 minutes over a medium heat, stirring
constantly. Should the curry paste be lumpy, add a little coconut milk to loosen the lumps and make it more manageable.

3. Add coconut milk to the cooked curry paste, stir to mix well and bring the liquid back to the boil.

4. Once boiling, add pieces of salmon and cook in the curry sauce, turning once to ensure even cooking on both sides. The length of time it takes to cook the salmon depends on the thickness of the fish.

5. Reduce heat and cook slowly to allow the sauce to evaporate and thicken. Season with coconut sugar and fish sauce. Serve with curry sauce spooned over the fish and garnished with julienne of red spur chili peppers and shredded kaffir lime leaves.

The spiciness of the curry is controlled by the amount of curry paste you use. If you like your curry hot and spicy, simply increase the amount of curry paste. Coconut sugar can be found in most Asian grocery stores. It comes in round patties the size of cookies; Use a knife to cut shavings from this sugar when seasoning curries. Other fish that hold together well can be used for this dish. Cod or snapper are excellent.

Credit By : :chef: