Photograph of the finished Chuchi pla

Thailand · Cá sốt cà ri sánh Chuchi pla

Chuchi pla

35 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Salmon fillet Salmon fillet 1.6 lb
  • Photograph of Red curry sauce Red curry sauce 3.5 oz
  • Photograph of Coconut milk Coconut milk 2 ½ cups
  • Photograph of Thai lime leaves Thai lime leaves 12 leaves
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Palm sugar Palm sugar 2.1 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Oil Oil ½ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Pan-fry the fish fillets until golden brown on both sides, then set aside.
  2. 2 Simmer the coconut milk until it thickens and the oil separates, then add the red curry sauce and stir-fry until fragrant.
  3. 3 Pour in the remaining coconut milk, but make sure the sauce is thick; chuchi is a thick, creamy sauce, not a soup.
  4. 4 Season with fish sauce and palm sugar to taste.
  5. 5 Place the fish in the pan, pour the sauce over it, simmer for 3 minutes, then sprinkle with shredded lime leaves and chili peppers.

With an appliance

  • Air fryer 35 min

    Replace step 1: lightly spray oil on both sides of the fillet, air fry at 190 degrees for 7 minutes and flip at the 4th minute; keep step 5 the same, only place the fish in the sauce for 3 minutes to absorb the flavor.

Start cooking