Choo Chee Curry with Seabass

Choo Chee Curry is a great Thai home style curry dish. The recipe is simple and easy to make by using a variety of local fishes or prawns and red curry paste but without coriander seeds and cumin. The ready made choo chee paste may not be commonly available in stores outside Thailand.

Simply follow red curry paste recipe for directions without using coriander seeds and cumin. If you run short of time, pre-made red curry paste can be substituted.

This coconut based red curry is specially best cooked with a choice of deep sea white fish which can be used either filleted or as a whole fish. Sea bass or snapper are great fishes to use, alternatively barramundi or salmon are also delicious. You can also cook with prawns or deep fried hard tofu for vegetarians.

Another distinctive flavor in this curry recipe is kaffir lime leaves which is used extensively in cooking Thai curries.

If you are going to make a Thai set dinner menu, I recommend a few Thai dishes that will make a perfect combination with this recipe; Stir Fried Chinese Broccoli with Oyster sauce, or Thai Fried Rice with Prawns

Bon appetite!

Choo Chee Curry


Choo Chee Curry with Seabass
choo chee pla krapong

Preparation: 15 minutes
Cook Time: 20 minutes
Spicy Level: mild
Served 2

Ingredients:
Seabass fillets with skin on 400 g
Red curry paste without coriander seeds and cumin 1 tbsp
Coconut cream 1 cup
Coconut milk ½ cup
Kaffir lime leaves for garnishing thinly shredded 2 leaves
Red chili pepper for garnishing seedless and thinly sliced 1 whole
Vegetable oil 1/4 cup

Seasoning:
Fish sauce ½ tsp or soy sauce if vegans ½ tbsp
Palm sugar 1½ tbsp

Let's get started!

How to make:
Step 1 - Making curry sauce

  • Sautéed the curry paste with 2 tbsp of oil over low to medium heat. Continuously stir until curry paste is fragrant.

  • Then add 1 cup of coconut cream. Continuously stir until the red oil floats on top surface and coconut cream gets slightly thicker approximately 5-7 minutes.

  • Add the rest of coconut milk.

  • Season with palm sugar and fish sauce.

  • Remove from the heat.

Step 2 - Pan frying fish

  • Heat the oil in a non stick frying pan over low to medium heat.

  • Add the fish until each side is cooked through.

  • Remove the fish to a serving plate.

  • Pour the curry sauce on top and garnish with shredded red chili peppers and kaffir lime leave.

  • Enjoy with steamed Jasmine rice or salad.

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