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+ servings
choo chee curry

Choo Chee Curry with Monkfish

Choo Chee curry has a complex balance of flavours with a punch.
5 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Fish & Seafood
Cuisine Thai
Servings 4 people
Calories 214 kcal

EQUIPMENT (click pictures for details)

Wok pan
Wok spatula
Chef knife

Ingredients
 
 

  • 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

Instructions
 

  • Sauté the monkfish cubes over high heat in coconut oil for 2 minutes. Remove the fish from the pan, keep aside.
    sautéing monkfish
  • 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.
    sauté curry paste
  • Add ¾ of the julienned red chilis and kaffir leaves.
    add kaffir leaves and chilli
  • Add the monkfish cubes to the sauce and cook for 4-5 minutes until the fish is tender. Adjust the seasoning to taste.
    choo chee curry with monkfish
  • Transfer the Choo Chee curry into a serving dish, and sprinkle the remaining chilis, kaffir leaves and the fresh coriander leaves on top.
    choo chee curry

Notes

  • You can substitute with any other vegetable oil if you don’t have coconut oil but the flavour will be slightly different.

Nutrition for 1 portion

Calories: 214kcalCarbohydrates: 5gProtein: 19gFat: 13gCholesterol: 31mgSodium: 389mgFiber: 1gSugar: 3gVitamin A: 1232IUVitamin C: 2mgCalcium: 31mgIron: 2mg
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