Thai Red Curry Salmon (Choo Chee Pla)
Thai Red Curry Salmon (Choo Chee Pla) is a beautifully fragrant dish where tender salmon fillets meet a rich coconut-based red curry sauce. The balance of heat from the curry paste, creaminess from the coconut milk, and the freshness of kaffir lime leaves and chili makes it both comforting and vibrant. Served with stea…
This authentic recipe comes to us from Chef Lyn, a chef instructor at the renowned Siam Culinary Academy in Bangkok. Her recipe captures the true essence of Thai home cooking — simple steps, bold flavors, and a focus on fresh ingredients — allowing you to bring a taste of Bangkok to your own kitchen.
Enjoy!
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
Related: Authentic Shrimp Pad Thai Related: Baked Salmon Meatballs
Related: Salmon in Creamy Tuscan Garlic Sauce Related: Baked Salomon with Green Beans
Related: Pan Roast Salmon with Roasted Beetroot & Herbs
- Who: Thai · Chef Lyn · Siam Culinary Academy
