Choo Chee Salmon Curry

How to make a Choo Chee Salmon Curry.


  • 4 Salmon Fillets, boneless, skin-on (about 120 grams/4–5 oz. per fillet)
  • ¼–½ TSP Kosher Salt, to taste
  • 3.5 TBSP Canola Oil (or use any other neutral flavoured oil)
  • 6 Garlic cloves – smashed, then roughly chopped
  • 4 Asian Red Shallots – peeled, halved and thinly sliced
  • 2–14 Red Chillies (Bird’s Eye preferred, but any small hot red chilies will work), to taste – chopped
  • 2–6 Prik Kee Nu Green Chillies (optional), to taste – chopped
  • 2–4 TBSP Thai Red Curry Paste
  • 1–2 Large Red Chillies – deseeded and finely sliced into thin strips
  • 2 TBSP crystalized coconut sugar or light brown sugar
  • 330ml (2 x 5.5 ounce small cans) Coconut Milk (use full fat for best results, or use coconut cream)
  • ½ cup Water
  • 1.5 TBSP Fish Sauce
  • ¼ TSP Thai Chilli Powder (optional) – (substitute with crushed red pepper chilli flakes if unavailable)
  • 5–6 pieces (150–185 grams) Chinese Broccoli – stems thinly sliced, leafy green parts cut into rough chunks
  • 4 pieces Baby Corn – sliced in half lengthwise, then again widthwise
  • 4 Kaffir Lime Leaves – destemmed and finely sliced



  1. Prepare the fresh ingredients: Chop/slice the garlic, shallots, Bird’s Eye red chillies, prik kee nu green chillies (if using), large red chillies, baby corn, Chinese broccoli, and kaffir lime leaves as indicated in the ingredients section. Reserve a few slices of the large red chili and kaffir lime leaves for garnish. Shave the coconut sugar with a knife, and set everything aside.
  2. Prepare the fish: Remove the salmon fillets from the packaging they came in and gently pat them dry with paper towels. Place them on a large plate and season with the kosher salt.

For the Choo Chee Salmon Curry:

  1. Cook the salmon: Heat 1.5 tablespoons canola oil in a nonstick skillet over medium-high heat. Once hot, place the salmon fillets skin side down in the pan and cook for 4-6 minutes, turning as needed until the fillets are golden brown on each side. Transfer to a clean plate and set aside.
  2. Sauté garlic, shallots, and chillies: Heat the remaining 2 tablespoons of canola oil in a large wok or large deep sauté pan. Once hot, add the shallots and garlic. Sauté for a minute until fragrant, then add the Bird’s Eye red chillies, prik kee nu green chillies, and most of the thinly sliced large red chillies (reserve a few slices for garnish). Sauté for another minute.
  3. Add the coconut sugar and curry paste: Stir in the coconut sugar until dissolved. Then add the Thai red curry paste and sauté for 30-40 seconds.
  4. Add the coconut milk, water and seasonings: Pour in the coconut milk and water. Stir until the curry paste has fully broken down. Season with fish sauce and Thai chilli powder, and stir well to combine. Taste and stir in more curry paste,sugar, or fish sauce if needed.
  5. Add the vegetables and kaffir lime leaves: Add the baby corn, Chinese broccoli, and most of the kaffir lime leaves (set aside a few slices for garnish). Stir for a minute, until the leaves of the Chinese broccoli start to wilt.
  6. Add the salmon: Place the salmon fillets in the wok and spoon the sauce over them. Simmer for a minute or so, until the fish has heated through and the sauce thickens, then switch off the heat.
  7. To Serve: Transfer to a serving bowl/dish and garnish with the reserved sliced red chillies and kaffir lime leaves. Serve with warm steamed rice.
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