Salmon Choo Chee Thai Curry
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 16 minutes
Serves: 4
- 500g/1.1lbs salmon fillets
- Salt for seasoning
- 1 bunch Tuscan kale or spinach
- 1 onion, sliced
- Oil for frying
- 2 tablespoons red curry paste
- 3 tablespoons fish sauce
- 2-3 tablespoons lime juice
- 1-2 teaspoons sugar
- 5 kaffir lime leaves, thinly sliced
-
1 large red or 2 small red chillies
-
1/2 cup/125ml/4flozs. water or chicken stock
- 1 cup/250ml/8.8flozs. coconut milk or cream
Step 1 - Season the salmon fillets with salt and set aside. Cut the kale or spinach into smaller pieces. I cut each one into four or five pieces separating out the ends of the stalks (they'll need a little longer to cook).
Step 2 - Add oil to a large frying pan and fry onion until soft. Add the red curry paste and fry for a minute. Then add the fish sauce, lime juice, sugar, kaffir lime leaves and chillies. Add the stalks of the kale or spinach and cook for a minute, then add the rest of the leaves and the water or stock. Cook for a minute and then push the kale to the side.
Step 3 - Add the coconut milk or cream and stir. Then add the salmon fillets to the pan skin side down and spoon the sauce over the fish. Place the lid on the saucepan and steam for 10 minutes on medium heat. Spoon the sauce over the fish and then taste for seasoning. It may need a bit more sugar, lime juice or fish sauce depending on your taste.
Note: I also added some pieces of steamed sweet potato just because I had them and I like adding vegetables to meals.