{"id":9835,"date":"2026-05-15T20:39:02","date_gmt":"2026-05-15T20:39:02","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9835"},"modified":"2026-05-15T20:39:08","modified_gmt":"2026-05-15T20:39:08","slug":"choo-chee-salmon","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/choo-chee-salmon\/","title":{"rendered":"Choo Chee Salmon"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Choo Chee Salmon<\/span><\/h2>\n
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Easy homemade Choo Chee curry with pan-seared salmon in a rich, flavorful coconut-based sauce. This Choo Chee salmon recipe is quick to prepare and absolutely delicious. It takes less than 30 minutes from prep to the dinner table.<\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>3<\/span><\/div>\n\n
Author: <\/span>Bee Yinn Low -RasaMalaysia (Recipe Adapted from Gourmet Traveller, January 2004)<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> lb<\/span> salmon fillets<\/span> cut into slices<\/span><\/li>
  • 1<\/span> Tbsp<\/span> vegetable oil<\/span><\/li>
  • 1\u2154<\/span> cups<\/span> coconut cream<\/span><\/li>
  • 3<\/span> Tbsp<\/span> Thai red curry paste<\/span><\/li>
  • 1<\/span> Tbsp<\/span> sugar<\/span><\/li>
  • 1<\/span> tsp<\/span> fish sauce<\/span><\/li>
  • \u00bd<\/span> cup<\/span> cilantro<\/span> finely chopped<\/span><\/li>
  • 1<\/span> tsp<\/span> lime zest<\/span><\/li>
  • 1<\/span> red bell pepper<\/span> julienned<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Pat the salmon fillets dry with paper towels. Heat a skillet with vegetable oil over medium heat. Add the salmon and cook for 1 to 2 minutes. Gently flip it using a spatula and cook the other side for an additional 1 minute, or until golden brown and just cooked through. Transfer the salmon to a serving plate and set aside.<\/div><\/li>
    • Wipe the skillet and heat it over high heat. Add half of the coconut cream and cook for 1 minute. Then add the red curry paste and cook for 5 minutes, stirring occasionally, until it becomes glossy and fragrant. Add the remaining coconut cream, sugar, fish sauce, half of the cilantro, and lime zest (for an additional citrusy note). Stir well, reduce the heat to medium, and let the sauce simmer for 1 to 2 minutes until thickened.<\/div><\/li>
    • Generously coat the salmon fillets with the curry sauce using a spoon, and serve immediately, topped with cilantro and red bell pepper.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
        \n
      • When cooking the curry sauce, I recommend adding 2 to 3 tablespoons of red curry paste first, as every brand has a different level of spiciness. You may taste the sauce and decide if you\u2019d like to add more to make the dish spicier before coating the salmon.\u00a0<\/li>\n
      • Use either coconut cream or full-fat unsweetened coconut milk to create a rich and flavorful sauce.\u00a0<\/li>\n
      • This recipe simmers the Choo Chee sauce with cilantro and lime zest, imparting a delightful citrusy aroma and flavor. It\u2019s an excellent substitute for fresh or dried makrut lime leaves.<\/li>\n
      • Garnish the dish with a mild and sweet red bell pepper to add a freshness. You may also use hot chili peppers for a spicier taste.\u00a0<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":9832,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[136,1924,1714,4673,1715,2505,2877,454],"tags":[],"class_list":["post-9835","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entree","category-curry","category-dairy-free","category-egg-free","category-gluten-free","category-lunch","category-simmered","category-thai"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/05\/image_2026-05-15_162838919.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9835","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=9835"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9835\/revisions"}],"predecessor-version":[{"id":9837,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9835\/revisions\/9837"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/9832"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=9835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=9835"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=9835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}