Spicy Level: Mild
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 shrimps and red curry paste but without coriander seeds and cumin. In Thailand, choo-chee is often made with small flat whole fish. The fish is rubbed with a little salt and fried in oil until it is dry and crispy. The sauce is made very thick and dribbled over the fried fish.
|Choice of Proteins
||Kaffir lime leaves
||Red Fresh chili
||ChuChee Curry Sauce
- Wash and cut kaffir lime leaves into long thin strips.
- Wash and cut red chili into halves.
- For salmon, you can use the fillets or cut them into desired smaller size. For shrimp, to peel raw shrimp, pull off the head and legs and leave the last tail. Devein by making a shallow slit down the middle of the back to expose the black intestine (To butterfly, make the slit deeper). Lift out the black vein and rinse it out undercold running water.
- Making Chu Chee curry sauce:
- Cook the Chu Chee curry sauce over a low heat, add 1 cup of water and stir until the sauce is fragrant and thick.
- Tasting and seasoning with salt and sugar as preferred.
- Remove from the heat
- Pan searing salmon or shrimp:
- Heat 1/4 cup of water in a non stick frying pan over low to medium heat.
- Add the salmon or shrimp until each side is cooked through.
- Remove it to a serving plate.
- Pour the curry sauce on top and garnish with the prepared red chili peppers and kaffir lime leaves.