Grilled Teriyaki salmon in Chu Chee curry sauce

Grilled Teriyaki salmon in Chu Chee curry sauce

(This type of curry is different from normal Thai curries as it is dry and uses less coconut milk)

250ml coconut milk (I prefer ‘Chaokoh’ brand)

2tbsp Thai Chu Chee curry paste (more if you prefer it spicier or less if you want it less spicy) (I prefer ‘Mae Sri’ brand)

2 salmon fillets

2tbsp Japanese Teriyaki sauce

5-6 kaffir lime leaves, shredded

3-4 small Thai red shallots, chopped and deep fried

½ tbsp fish sauce, hint of granulated sugar

¼ cup vegetable oil

1)    Marinate the salmon fillets overnight in Teriyaki sauce.

2)    Grill the fish.

3)    Heat the oil in a wok or pan. Add the chopped Thai shallots when the oil is hot. Deep fry the shallot until it is golden. Leave it in a bowl.

4)    In a small sauce pan, add the Chu Chee curry paste. Stir and add the coconut milk. Stir until the coconut milk is mixed well with the curry paste. Season it with ½ tbsp fish sauce and hint of granulated sugar. Adjust the seasoning to suit your taste.

5)  When the salmon fillets are done, put them on a serving dish. Add the deep-fried Thai shallots and shredded kaffir lime leaves. Pour the curry sauce over the fish.