Salmon Choo Chee Curry
- Number of Servings: 6
Ingredients
2 tsp canola oil1-1/2 lb salmon fillet, skin removed, cut into 2-inch pieces4 oz choo chee paste or red curry paste (this will be very spicy; use 2 oz for a less fiery dish)14-oz can coconut cream1 Tbsp fish sauceJuice of 1/2 lime4 oz can pineapple cubes in natural juice (no added sugar)1-1/2 cups snap peas1 red bell pepper, cut into strips lengthwise2 Tbsp cilantro, roughly chopped
In a wok or nonstick frying pan, heat the oil over medium-high heat. Add the salmon pieces, and let them sit for 20-30 seconds, to brown on one side. Toss gently, and brown on the other side. (The salmon will not be fully cooked at this point.) Remove salmon with a spider (skimmer) to a plate, and cover lightly with foil.
Add the curry paste to the wok and stir for 15 seconds to warm the paste. Add the coconut cream, fish sauce and lime juice, and stir to combine. Cook in the wok for 1 minute, until the sauce has come together. Add the pineapple, peas and red pepper, and cook for 2 minutes until the peas and pepper are just cooked through but still crunchy. Return the salmon to the wok, with the cilantro. Stir gently, cook for 1 minute, and serve hot with steamed rice.
Number of Servings: 6
Recipe submitted by SparkPeople user KENMYERS.
Add the curry paste to the wok and stir for 15 seconds to warm the paste. Add the coconut cream, fish sauce and lime juice, and stir to combine. Cook in the wok for 1 minute, until the sauce has come together. Add the pineapple, peas and red pepper, and cook for 2 minutes until the peas and pepper are just cooked through but still crunchy. Return the salmon to the wok, with the cilantro. Stir gently, cook for 1 minute, and serve hot with steamed rice.
Number of Servings: 6
Recipe submitted by SparkPeople user KENMYERS.
Nutritional Info Amount Per Serving
- Calories: 418.9
- Total Fat: 27.1 g
- Cholesterol: 80.5 mg
- Sodium: 307.3 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 1.2 g
- Protein: 31.7 g
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