Choo Chee Salmon (Thai Red Curry Salmon)
Pan fried salmon fillets in a thick, dry-ish red curry sauce with lime leaf. Intense and quick enough for a weeknight.
Made with Thai red curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 mins
- LevelEasy
- Costabout £2.74 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice in a covered pan with 400 ml water for 12 minutes and rest covered.
12 min - 2
Season the salmon with salt. Heat the oil in a frying pan and cook the fillets 3 minutes each side until golden but still slightly translucent inside. Lift onto a plate.
6 min - 3
In the same pan fry your ready made Thai red curry paste (see the base recipe) for 1 minute.
1 min - 4
Add the thick top half of the coconut milk and cook, stirring, for 3 minutes until it thickens and the oil separates.
3 min - 5
Add the rest of the milk, the beans, half the lime leaves, fish sauce and sugar. Simmer for 5 minutes until the sauce coats a spoon.
5 min - 6
Return the salmon, spoon the sauce over and warm for 2 minutes until the fish flakes.
- 7
Scatter over the remaining lime leaf and the chilli and serve with the rice.
Tips
- This curry is thicker than a soupy red curry on purpose, so reduce the sauce well before the fish goes back in.
- Do not overcook the salmon in the first step. It finishes in the sauce.
- Make sure the fish is pin boned. Run a finger along the fillet to check.
Storing and freezing
Cool quickly and keep in the fridge for up to 2 days. Reheat gently until steaming hot all the way through. Not ideal for freezing.
Questions
Can I use white fish?
Yes. Firm fish such as cod or haddock works, but add it to the sauce raw and simmer 5 minutes rather than pre frying.
What does choo chee mean?
It is the name of a style of Thai curry with a thick, rich sauce, often served with fish or seafood.
Can I use skin on salmon?
Yes, cook it skin side down first for 4 minutes for a crisp skin, then continue as written.
More made with thai red curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.