fish curry...

or chuu chee pla in Thai...

I made this fish curry according to the one I loved to eat long ago before I started cooking. The original one was prepared by our nanny. I had an idea what ingredients she used, but I just never made it.

For some reason, I feel like I become a better cook. May be because I can recognize all the ingredients in the dishes that I've ate. That's a good sign.

2 servings

- 1/2 lb. salmon fillet, cut in half
- 1 tbs. canola oil
- 1 tbs. red curry
- 1 tbs. tamarind juice
- 1 tbs. palm sugar
- 1/2 tbs. fish sauce
- 3/4 cup vegetable broth
- 2 tbs. roasted peanut, grinded
- 4 kaffir lime leaves, thinly sliced
- 2 bird's eye chilies, sliced
- 1/2 cup stream mixed vegetables


1. Heat the oil over medium heat, add the curry and stir for 2 minutes.
2. Add palm sugar, tamarind juice, fish sauce and vegetable broth. Stir well.
3. Add peanut, kaffir lime leaves and chilies. Stir to mix thoroughly, about 3 minutes.
4. Remove from the heat and pour the mixture over salmons,
5. Bake at 350 degrees F for 15 minutes.
6. Serve immediately over brown jasmine rice, accompanied with stream mixed vegetables.


Leela said...

Whoa, Chuu Chee all glammed up! Great presentation, Thip.

Manggy said...

DELICIOUS! I love the flavors here, and forgive me for saying so, but I love that there's no coconut milk-- I feel like it makes dishes way too heavy!

Vanillaorchid said...

I did not have a chance to have this one for my last trip ka.

It's so yummy and I like the presentation too ka.

bake in paris said...

Another highlight of the week! Not only it looks fabulous like a five-star cuisine, I believe the taste must be fantastic!


bake-aholic said...

จับแซลมอนมาทำฉู่ฉี่ ก็ดูดี๊ดูดีค่ะพี่ทิพย์

Thip said...

Thanks, guys--for stopping by. :)

Bee Yinn said...

Thip - this looks so good and like a 5-star restaurant dish!


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