|
|
 |
Salmon
Chu Chee Curry
(KAENG CHU CHEE PLA SALMON)
|
|
|
|
INGREDIENTS : |
|
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. |
|
|
|
|
|
GARNISHES : |
|
|
|
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.
|
 |
Tips…
|
|
|
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.
|
|
