Thai Salmon Chu Chee - by Mimi

Here is my version of the gorgeous spicy salmon Chu Chee.
I have loved making this quick and easy recipe, and would like to share it.

2 tbsp of seame oil
2-3 tbsp of Chu chee curry paste  (MaeSri) Depending on your heat preference
1/2 can (7 Oz) of coconut milk
2 large salmon fillets
1 tsp palm sugar
1 tbsp fish sauce
3-4 Kaffir lime leaves
1 tsp of zested kaffir lime
Handful of Thai basil
2 thai red chillies

Stir & mix well and bring the liquid to a gentle boil

Tip: I use a spice blender to chop up the leaves to a fine cut 

Tip: I always keep kaffir limes in the freezer which makes them easy to zest.

Tip: I slit the chillies down the side so that the flavour is released during cooking

(You can remove these easily as whole chillies during cooking if you want to reduce the heat from them)

At this stage the sauce should be hot.
Add the salmon fillets, carefully turning them once to ensure even cooking on both sides simmering on a medium heat.
 (DO NOT STIR TO KEEP THE FILLETS WHOLE)

Keep the lid on between turning.
Add the hand shredded thai basil in the final cook.

The cooking time can alter depending on how well done you like your salmon and the thickness of the fillets.

Enjoy!

Mimi