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Make smart choices when grocery shopping. When you make wise choices at the grocery store, your meals will get healthier immediately. Think about it: you aren’t going to want to deal with a chaotic store or a long drive through line at the end of the day. You want to go home and make something from your kitchen. Your house should be filled with healthy foods and ingredients. This makes it effortless to have a great meal–even if you want something junky–because you’ll be eating something that is obviously better for you than anything you’d buy in a hurry at the store or in the fast food joint.
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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 achieve that.
The ingredients needed to cook Choo Chee Curry with Salmon:
- Use Salmon fillet 400 g (or 2-3 pieces). Take skin off to grill (optional)
- Prepare 1-2 tbsp Red curry paste
- You need 1 big tin of Coconut milk
- You need 2 leaves Kaffir lime leaves for garnishing thinly shredded
- Provide Red chili pepper for garnishing seedless and thinly sliced 1 whole
- Take 1/4 cup Vegetable oil
- Prepare Fish sauce 1-1½ tbsp or soy sauce if vegans 1-2 tbsp
- Provide Palm sugar 2 tbsp (brown sugar is fine too)
Steps to make Choo Chee Curry with Salmon:
- 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.
- Add salmon fillets and cook for a few minutes, turn the fish over then add about 5-6 tbsp of coconut milk.
- Then add palm sugar, fish sauce or soy sauce Simmer for about 5 minutes.
- 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.
- Put salmon skin into the lightly oiled tray in the oven medium heat for 15-20 min
- 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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