Choo Chee Salmon with Jalapeno

Posted in Asian Recipes
Choo Chee Salmon with Jalapeno
Choo Chee Salmon is a Thai-style seafood curry where the sauce is thick, fragrant, and clingy rather than soupy. This version adds jalapeno for a fresh green heat that plays well with the rich coconut red curry sauce.

Ingredients

  • 4 salmon fillets, about 6 ounces each
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon neutral oil
  • 2 tablespoons red curry paste
  • 1 can coconut milk, 13.5 ounces
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar or brown sugar
  • 1 teaspoon lime juice, plus more to taste
  • 1 jalapeno, thinly sliced
  • 3 makrut lime leaves, finely sliced, optional
  • ½ cup Thai basil leaves
  • Jasmine rice, for serving

Instructions

  1. Season the Salmon: Pat the salmon dry and season with salt and black pepper.

  2. Sear the Salmon: Heat the oil in a large skillet over medium-high heat. Sear the salmon for 2-3 minutes per side, until lightly browned but not fully cooked through. Transfer to a plate.

  3. Fry the Curry Paste: Reduce the heat to medium. Add the red curry paste to the same pan and cook for 1-2 minutes, stirring until fragrant.

  4. Make the Sauce: Stir in the thick top portion of the coconut milk first, then add the remaining coconut milk, fish sauce, sugar, lime juice, jalapeno, and makrut lime leaves if using. Simmer for 5-7 minutes, until the sauce thickens slightly.

  5. Finish the Salmon: Return the salmon to the pan and spoon sauce over the fillets. Simmer gently for 3-5 minutes, until the salmon is just cooked through.

  6. Add Basil and Serve: Scatter Thai basil over the sauce. Taste and adjust with lime juice, fish sauce, or sugar, then serve with jasmine rice.

Restaurant Curry at Home

I had Choo Chee Salmon for the first time at a Thai restaurant in downtown San Francisco and immediately wondered if I could make something similar at home. I was glad I tried. The sauce is thick, coconut-rich, and fragrant, and it clings to the salmon instead of turning into a soupy curry.

Searing the salmon first gives it color and helps the fillets stay intact while the curry sauce comes together. The jalapeno adds a fresh, grassy heat. Use half if you want the curry mild, or leave the seeds in for more bite.

Serve with jasmine rice, cucumber salad, Thai fresh rolls, or simply steamed greens. The sauce is rich, so something crisp and fresh on the side works well. Extra lime at the table is useful because a little acidity wakes up the coconut and curry paste.

Tips

  • The sauce can be made ahead, but cook the salmon just before serving.
  • Reheat the sauce gently, then add the fish and simmer until just cooked through.
  • For a thicker, more restaurant-style sauce, simmer it a few minutes longer before returning the salmon to the pan.

Variations

  • Use cod, halibut, shrimp, or scallops instead of salmon. Adjust the cooking time so seafood stays tender.
  • For a saucier version, add a splash more coconut milk.
  • Add more jalapeno or a spoonful of chili crisp if you want extra heat.

Nutrition Facts

  • Serving Size: 1 salmon fillet with sauce, without rice
  • Servings Per Recipe: 4
  • Calories: 520

% Daily Value

  • Total Fat: 36g (46% DV)
  • Saturated Fat: 18g (90% DV)
  • Cholesterol: 95mg (32% DV)
  • Sodium: 720mg (31% DV)
  • Total Carbohydrates: 8g (3% DV)
  • Dietary Fiber: 1g (4% DV)
  • Total Sugars: 4g
  • Protein: 40g
  • Vitamin A: 180mcg (20% DV)
  • Vitamin C: 18mg (20% DV)
  • Calcium: 70mg (5% DV)
  • iron: 2mg (11% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.