The essence of tradition Choo Chee is a rich and creamy Thai curry sauce, known for its perfect balance of sweet, savoury, and spicy flavors. Made from a blend of red curry paste, coconut milk, and aromatic herbs, creating a luxurious dish that melts in your mouth. What sets Choo Chee apart is its versatility. While it is traditionally paired with seafood such as shrimp or fish, it can also be adapted for tofu, or even vegetables, making it a favourite for various dietary preferences. Its vibrant red hue and fragrant aroma make every meal an experience, evoking the warmth and authenticity of Thai culinary traditions.
Ingredients
- 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
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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.
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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.
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Add the fish pieces and combine until evenly coated.
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Remove from heat and transfer to a serving dish.
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Drizzle over the extra 2 tbsp coconut milk. Season to taste.
- Add a serving of chopped spring onions and coriander,
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Top with the lime leaves and red chilli.