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Chu Chee Curry Fish

This simple curry recipe comes from the Samui Institute of Thai Culinary Arts located in Koh Samui, Thailand where fresh seafood is abundant.

Ingredients

• 1 cup fresh white fish fillet such as tuna, sea bass or red snapper cut into bite size pieces
• 2 tbsp red curry paste or choo chee curry paste
• 1/3 cup sweet basil leaves
• 1 cup coconut cream or coconut milk
• 2 tsp fish sauce
• 2 fresh kaffir lime leaves, stems removed and sliced finely
• 1/2 tsp cane sugar (if desired)
• 1/2 tsp ground black or white pepper
• 2 tbsp soy bean oil (or other cooking oil)
• Fresh basil and fresh red chili for garnish

Preparation

1. Heat the wok over medium heat and add the oil.
2. Drop in the curry paste and stir until fragrant. (Use more or less curry paste to taste.)
3. Add half the coconut cream (or milk), basil leaves, kaffir lime leaves, an stir fry about 1 minute.
4. Add the rest of the coconut cream, fish sauce, sugar, ground pepper and the fish. Avoid allowing the fish to break up. Cook about 2 minutes, mixing occasionally.
5. Serve hot garnished with sweet basil and fresh red chili slices.

Copyright © 2007 SITCA. All Rights Reserved; Image © 2001 Sangdad Publications

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• Also see Shrimp Curry with Choo Chee Curry Paste (or with Scallops or Fish)

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