Creamy Thai choo chee salmon curry recipe ready in 30 minutes! A delicious gluten-free dinner with bold coconut curry flavors and pan-seared fish.
🤔 What is choo chee curry?
Choo chee curry is a Thai red curry made with red curry paste, coconut milk, fish sauce, and sugar. It tastes rich, creamy, slightly sweet, and spicy.
It’s thicker and less saucy than regular red curry, with no added vegetables and a more concentrated flavor. The most common protein is fish or seafood.
🍚 Ingredient tips and substitutes
You can make choo chee curry with any firm white fish that holds together well during cooking. Good options include salmon, mackerel, sea bass, snapper, cod, and barramundi. These fish stay intact when pan-seared and absorb the thick, creamy sauce beautifully.
- Salmon I use boneless salmon fillets with the skin on for extra flavor. Skinless fillets also work, but choose thicker pieces so they hold together while simmering. Use leftovers in yum salmon!
- Thai red curry paste Use homemade or a high-quality Thai brand like Mae Ploy or Maesri for authentic flavor and color.
- Coconut milk Full-fat coconut milk like Aroy-D gives a rich, creamy texture.
- Palm sugar Adds a caramel-like sweetness that balances the spice and saltiness in Thai curries.
- Fish sauce Has a salty, umami-rich flavor. I recommend Megachef.
- Kaffir lime leaves Thinly slice them so the flavor releases evenly as the sauce simmers.
- Oil Use a neutral oil like vegetable or canola for pan-searing the fish.
- Fresh chili peppers (optional) Add thinly sliced red chilies for extra heat and color.
🍛 More Thai curries to try
This easy choo chee salmon curry recipe is a weeknight favorite that feels fancy but comes together fast. If you try it, leave a comment below, I’d love to hear what fish you used and how it turned out!
Thai Choo Chee Salmon Curry
Equipment
- Measuring spoons and cups
- Knife and cutting board
- Wok or deep skillet for the curry sauce
- Stainless steel or non-stick pan for pan-searing salmon
- Spatula
Ingredients
- 2 tbsp oil + extra as needed for pan-searing salmon
- 1 tbsp Thai red curry paste
- 1 cup coconut milk
- 1 tbsp palm sugar
- 1 tbsp + ½ tsp fish sauce
- 2 kaffir lime leaves sliced into thin strips
- 1 red spur chili optional, seeds removed and sliced thinly
- 12 oz salmon boneless fillets, skin-on recommended
Instructions
- Heat oil in a wok over medium heat. Add red curry paste and stir-fry until fragrant and the oil starts to separate.
- Pour in the coconut milk. Let it simmer gently until the sauce thickens slightly and the red oil rises to the top.
- Add the palm sugar and fish sauce. Continue simmering for 5–10 minutes, or until the sauce thickens to your liking. Stir in the sliced kaffir lime leaves and chilies, then turn off the heat.
- In a separate pan, heat enough oil to coat the bottom. Make sure it’s hot before adding the fish.
- Place the salmon fillets skin-side down. Sear until the skin is golden and crispy, then flip and cook the other side briefly.
- Transfer the salmon to serving plates. Spoon the curry sauce over the top, garnish with more lime leaves or chilies if you like, and serve with jasmine rice.
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
🍲 How to make choo chee salmon
- Heat 2 tbsp oil in a pan over medium heat and add the red curry paste. Stir-fry over medium heat until the paste is fragrant, and the oil starts to separate.
- Pour in the full-fat coconut milk. Let it simmer and bubble until the sauce thickens slightly and the red oil rises to the top.
- Add palm sugar, and fish sauce. Let the sauce simmer until it thickens to your liking (about 5-10 minutes), then turn off the heat and stir in sliced chilies and kaffir lime leaves.
- In a separate pan, heat enough oil to cover the bottom. Make sure it’s hot before adding the fish, so the skin crisps up nicely.
- Place the salmon fillets skin-side down. Let them sear until the skin is golden and crispy, then flip and briefly cook the other side.
- Transfer the salmon to a serving plate and spoon the creamy sauce over the top. Garnish with more lime leaves or chilies if desired, and serve with jasmine rice.
❓ Frequently asked questions
Can I bake or air fry the fish instead of pan-searing? Yes. If you’re using salmon or another firm fish, baking or air frying works great. Just make sure the fish is fully cooked and has a golden crust before spooning on the sauce.
Is this recipe spicy? It has a mild to medium heat, depending on your curry paste and if you add fresh chilies. You can leave out the chilies or use less curry paste for a milder version.
