Shu Shee Paste Curry with Salmon

The mix of Thai food with the farang style dish of Salmon


• 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

How to cook:

1. Heat vegetable oil in a shallow sauce pan or in a frying pan until hot.

2. Add the chu chee curry paste (The amount of the paste is depending on how much spicy you want the dish to be. The more you add the spicier the dish will be) and cook for 3 – 5 minutes over a medium heat, stirring constantly. The curry paste should 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. 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 the heat and cook slowly to allow the sauce to evaporate and thicken. Seasoning the food 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.

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I write about Thai food and i also teach Thai and do Thai translations.

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