Choo Chee might be less known by its name but it is a very popular and delicious thick red Thai curry. As you know we lived in Thailand for over a decade and had plenty of time to taste and learn about the different Thai curries. This one is at the top of our list!
Choo Chee curry has a complex balance of flavours with a punch of chili paste, the sweetness of the palm sugar, the fragrance of the kaffir lime leaves and the fish sauce, and the creaminess of the coconut milk.
It can be made with any kind of fish or seafood. Any variety of firm fish, shrimps, squid, scallops, are great for this curry. We found this beautiful monkfish and find this fish perfect for the dish.
Alternatively, you can prepare the sauce and serve it over grilled or steamed fish. Also read our other Thai recipes.
As they say in Thailand, ‘Im aroi’… enjoy your meal!
Choo Chee Curry with Monkfish
- 500 gr monkfish fillet cut into cubes
- 2-3 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp palm sugar or coconut sugar
- 200 ml coconut milk
- 2 pcs julienned red long chilis
- 3 pcs julienned kaffir leaves
- Fresh coriander leaves
- Sauté the monkfish cubes over high heat in coconut oil for 2 minutes. Remove the fish from the pan, keep aside.
- Use the same pan to stir-fry the chili paste until fragrant, add the fish sauce, sugar and coconut milk and reduce until the sauce is very thick.
- Add ¾ of the julienned red chilis and kaffir leaves.
- Add the monkfish cubes to the sauce and cook for 4-5 minutes until the fish is tender. Adjust the seasoning to taste.
- Transfer the Choo Chee curry into a serving dish, and sprinkle the remaining chilis, kaffir leaves and the fresh coriander leaves on top.
- You can substitute with any other vegetable oil if you don’t have coconut oil but the flavour will be slightly different.