20. April 2026

Thai Aroy Choo Chee

The Essence of Thai Tradition. Step into the luxurious heart of Thai flavour with Choo Chee—a curry sauce so exquisite, it’s often referred to as liquid gold. This is not just a sauce; it is a masterpiece of balance: a rich, creamy, and velvety base that achieves a sublime harmony of sweet, savoury, and spicy notes. It is meticulously crafted from a vibrant red curry paste blended with fresh, aromatic herbs and smoothed with rich coconut milk, yielding a texture so luxurious it quite literally melts in your mouth.

Ingredients (Serves 2)

• 4 tbsp vegetable oil
• 250g firm white fish fillets - Haddock
• 60g Thai Red Curry Paste
• 1½ tbsp Fish Sauce
• 1½ tbsp sugar
• ¾ cup Coconut Milk, plus 2 tbsp extra
• 3 Lime Leaves, finely sliced
• 1 large red chilli, finely sliced
• Coriander leaves and chopped spring onions
• salt and pepper to taste

Instructions

• Heat 2 tbsp of oil in a non-stick frying pan over medium-high heat. Add the fish fillets and cook for 3-4 minutes until golden brown each side. Set aside for later.
• Heat the remaining 2 tablespoons of oil in a wok or saucepan over low heat. Add the curry paste and cook for half a minute or until fragrant. Stir through the coconut milk. Add the fish sauce and sugar and simmer for another minute until the sugar dissolves.
• Add the fish pieces and combine until evenly coated.
• Remove from heat and transfer to a serving dish.
• Drizzle over the extra 2 tbsp coconut milk. Season to taste.
• Add a serving of chopped spring onions and coriander,
• Top with the lime leaves and red chilli.