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Choo Chee Curry with Salmon
Choo Chee Curry with Salmon

Before you jump to Choo Chee Curry with Salmon recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.

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Fish is one of the heartiest meats that you can eat. You may already be aware of this because you’ve likely been told to ensure that you eat fish at least a couple of times a week. This is particularly true for people whose hearts are not in good shape. Know that fish is rich in Omega 3s which are what helps break down and transform unhealthy cholesterol into healthy energy. Include fish in a couple of meals each week.

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We hope you got insight from reading it, now let’s go back to choo chee curry with salmon recipe. To cook choo chee curry with salmon you need 8 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Choo Chee Curry with Salmon:
  1. Take Salmon fillet 400 g (or 2-3 pieces). Take skin off to grill (optional)
  2. Take 1-2 tbsp Red curry paste
  3. Provide 1 big tin of Coconut milk
  4. Prepare 2 leaves Kaffir lime leaves for garnishing thinly shredded
  5. Take Red chili pepper for garnishing seedless and thinly sliced 1 whole
  6. You need 1/4 cup Vegetable oil
  7. Use Fish sauce 1-1½ tbsp or soy sauce if vegans 1-2 tbsp
  8. Use Palm sugar 2 tbsp (brown sugar is fine too)
Steps to make Choo Chee Curry with Salmon:
  1. Heat about 2-3 tbsp. of coconut milk in a wok or saucepan over a high heat until coconut milk starts bubbling. Add the red curry paste and stir-fry for 1-2 minutes, or until fragrant.
  2. Add salmon fillets and cook for a few minutes, turn the fish over then add about 5-6 tbsp of coconut milk.
  3. Then add palm sugar, fish sauce or soy sauce Simmer for about 5 minutes.
  4. Taste and adjust the saltiness by adding more fish sauce or soy sauce if preferred. Add a few tbsp. of coconut milk and stir well.
  5. Put salmon skin into the lightly oiled tray in the oven medium heat for 15-20 min
  6. To serve, place the salmon chuu chee curry in a large bowl. Garnish with red chilli and finely chopped kaffir lime leaves, crispy skin. Drizzle some coconut milk. Enjoy with steamed riceberry or Jasmine rice

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