This post may contain affiliate links. Please read my privacy policy.
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.
Choo Chee Curry
If you’re a fan of Thai recipes, you’ve got to try Choo Chee curry. Also spelled Chu Chee, it’s a creamy, rich curry with shrimp, fish, or even duck. The name “Choo Chee” can be traced back to a Thai word that means “thick” or “dense,” which refers to the consistency of the curry. It’s made with a smooth red curry paste mixed with coconut milk, giving it that deliciously creamy texture.
Choo Chee curry is less spicy compared to some other Thai curries like Green Curry and Panang Curry; it focuses more on the rich, creamy, and slightly sweet aspects of the coconut milk, combined with the deep, savory flavors of the curry paste. It’s also often less soupy than other curries, making it quite hearty.
Choo Chee Salmon is one of the most popular variations, with perfectly seared salmon fillets bathed in a choo chee sauce. This quick and easy recipe takes less than 30 minutes from prep to dinner table. It’s incredibly delicious and addictive, with each mouthful bursting with flavor.
Why This Recipe Works
This easy Choo Chee Salmon offers a flavorful dish with a perfect balance of coconut cream, spicy red curry paste, and savory fish sauce, resulting in a delicious meal loved by all.
It pairs perfectly with steamed white rice or crusty bread for a simple yet irresistible lunch or dinner option. Its easy and quick preparation makes it an ideal choice for busy weeknights.
This recipe is certainly versatile and can be customized to suit individual preferences. Adjust the amount of curry paste for desired spiciness and add fresh vegetables such as long beans, okra, or carrots for a healthy twist.
Recipe Ingredients
The best homemade Choo Chee Salmon calls for the following ingredients:
- Salmon fillets- either skin-on or skinless salmon fillets are suitable for this recipe. Opt for wild-caught salmon for the best flavor.
- Vegetable oil- heat vegetable oil in a skillet before cooking the salmon to prevent it from sticking to the pan.
- Coconut cream- provides a rich flavor and thick texture to the dish. You may also use full-fat coconut milk as a substitute. Make sure to simmer the sauce a few minutes longer to achieve a creamy texture.
- Thai red curry paste- you can find instant red curry paste in most Asian supermarkets, usually in glass jars or aluminum packs. Different brands may vary in spiciness, so adjust the amount to your taste.
- Sugar- adding sugar helps enhance the overall flavor of the dish.
- Fish sauce- a common ingredient used in Asian cuisine, particularly in Thai, Vietnamese, and Filipino cooking. Fish sauce adds depth of flavor to the dish with just a small amount.
- Cilantro- While the original Thai Choo Chee Salmon recipe calls for makrut lime leaves for a light herbal and citrusy aroma, cilantro makes a good substitute when makrut lime leaves are unavailable.
- Lime zest- adds a refreshing, citrusy aroma to the final dish.
- Red bell pepper- adds a pop of color and a hint of sweetness to balance the spiciness. If you prefer a hotter dish, you may use chili pepper instead.
See the recipe card for full information on ingredients.
How To Make Choo Chee Salmon
This ultimate Choo Chee Salmon recipe is easy to prepare and yields impressive results that rival those from Thai restaurants.
Step 1: It starts with searing the salmon until golden brown and cooked through. Be mindful not to overcook the salmon, which should be just cooked until opaque and easily flake with a fork. Once cooked, transfer the salmon to a plate and set aside.
Step 2: Prepare the flavorful, creamy Choo Chee sauce by cooking half of the coconut cream for 1 minute until fragrant. Then, add red curry paste, cook, and stir consistently to create a rich, spicy base. Continue adding the remaining coconut cream, sugar, fish sauce, cilantro, and a hint of lime zest. Allow the sauce to simmer for 2 to 3 minutes until all the flavors meld together beautifully.
Step 3: Spoon the sauce over the salmon and serve immediately, garnish with red bell pepper and fresh cilantro on top. This dish is sure to impress with its vibrant flavors and exquisite presentation.
Helpful Cooking Tips
For the best result, please follow my tips below:
- 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’d like to add more to make the dish spicier before coating the salmon.
- Use either coconut cream or full-fat unsweetened coconut milk to create a rich and flavorful sauce.
- This recipe simmers the Choo Chee sauce with cilantro and lime zest, imparting a delightful citrusy aroma and flavor. It’s an excellent substitute for fresh or dried makrut lime leaves.
- Garnish the dish with a mild and sweet red pepper to add a freshness. You may also use hot chili peppers for a spicier taste.
Frequently Asked Questions
While Thai red curry and Choo Chee curry share similar ingredients, they offer different flavors and textures. Choo Chee curry is spicy yet balanced with sweet, savory, and citrusy notes, and it has a thick texture due to its use of coconut cream.
Regarding cooking methods, Thai red curry simmers meat with the sauce, while Choo Chee curry cooks the meat and sauce separately. The sauce is then spooned over the meat or seafood when serving, creating a unique presentation and flavor experience.
Yes, you may cook the sauce ahead of time and store it in an airtight container. Refrigerate the sauce for 2 to 3 days. To reheat, simply warm it in a skillet on the stovetop for 2 to 3 minutes or microwave it until thoroughly hot. When serving, spoon the sauce over freshly cooked salmon and top with fresh red pepper and cilantro.
Yes, you sure can. You may cut it down to 1 cup and dilute the sauce with 1/4 cup of water. This will make the sauce slightly more watery and lower the total calories.
Yes! You can certainly use coconut milk for this recipe. Just cook and simmer the Choo Chee sauce longer to get to a thicker consistency. Coconut milk also has lower calories.
What To Serve With This Recipe
Serve it alongside steamed jasmine rice, Pineapple Fried Rice, or enjoy it with Thai noodles such as Pad Thai or Pad See Ew. For a wholesome Thai-style dinner at home, I recommend pairing it with the following dishes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Choo Chee Salmon
Ingredients
Instructions
- Pat dry the salmon fillets 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 over using a spatula to cook the other side for another 1 minute, or until golden brown and just cooked. Transfer the salmon to a serving plate and set aside.
- Wipe the skillet and heat it over high heat. Add half the coconut cream to the skillet and cook for 1 minute. Then, add red curry paste, cook for 5 minutes, and stir 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 thick.
- Generously coat the salmon fillets with the curry sauce using a spoon, and serve immediately with cilantro and red bell paper on top.
Video
Notes
- 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’d like to add more to make the dish spicier before coating the salmon.
- Use either coconut cream or full-fat unsweetened coconut milk to create a rich and flavorful sauce.
- This recipe simmers the Choo Chee sauce with cilantro and lime zest, imparting a delightful citrusy aroma and flavor. It’s an excellent substitute for fresh or dried makrut lime leaves.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Normally I do not read article on blogs, however I would like to say that this write-up very forced me to try and do so! Your writing style has been amazed me. Thanks, quite great post.
Thanks Lucille.
The ingredients call for lime zest. The directions call for lemon zest. Which one is it supposed to be?
Hi Gus, so sorry for the typo, it’s lime zest. Thanks for letting me know.