Choo Chee Curry with Monkfish
Choo Chee curry has a complex balance of flavours with a punch.
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Fish & Seafood
Cuisine Thai
Servings 4 people
Calories 214 kcal
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.
Calories: 214kcalCarbohydrates: 5gProtein: 19gFat: 13gCholesterol: 31mgSodium: 389mgFiber: 1gSugar: 3gVitamin A: 1232IUVitamin C: 2mgCalcium: 31mgIron: 2mg
Keyword Asian food, choo chee, curry, monkfish