Choo Chee Curry Recipe
Pin RecipeThis creamy and highly festive dish is choo chee curry with shrimp. It contains a highly fragrant and delicious Thai red curry sauce.
Servings: 5
Ingredients:
- 1 lb Shrimp (I used the cooked ones for this recipe) (or fish, chicken, squid, etc)
For Curry Sauce:
- 540 grams Coconut cream
- 1 tablespoon fish sauce
- 1½ tablespoon Palm sugar (adjust according to your sweetness preference)
- 6 pieces kaffir leaves (thinly sliced)
- 1 tablespoon Lime juice
- 1 tablespoon red chilis
Watch the Video:
Instructions:
- First, clean your shrimp (or other seafood you want to use) and ensure that they are completely thawed. Dry each with a paper towel and just set aside.
- Heat 1 tablespoon of oil. Once heated, stir in the onion and allow it to soften.
- Next, add that coconut cream (or coconut milk) and stir the mixture up. Cook in medium heat until it starts to bubble.
- Add the red curry paste. Use a mesh strainer ladle and a spoon to help the paste breaks down or dissolves completely.
- Mix in that wonderfully tasty palm sugar, fish sauce, chilis, and kaffir lime leaves.
- Now, you can add the shrimp. Place the lid on the pan and steam for up to a minute (I used the cooked shrimp here) or 2 minutes (if using fresh shrimp) on medium heat.
- Once the shrimp are cooked, take them out using a spider ladle and set them aside (we don't want to overcook the shrimp; overcooked = rubbery shrimp).
- Reduce heat to thicken the sauce. Once the sauce thickens, put the shrimp back and turn off the heat.
- Remove completely from the heat and mix in the lime juice. Now, just set the pan to the side.
- Place a scoop of rice on your plate or serving bowl. Then, layer it with shrimp (or whatever seafood you used). Pour your curry sauce over. Then, garnish the top with the thinly-sliced Kaffir lime leaves and some slices of red chili.
Notes:
- What I do in cutting kaffir leaves: stack the kaffir leaves into threes.
- Then, roll them up and finely slice them with a very sharp knife. You may leave the lime leaves in the dish or remove them when serving -the choice is yours. I leave my leaves in because of the zesty flavor that it adds to the meal.
- If you notice a little oil floating on top of the sauce because of separation, no fear! It is completely fine!
Credit: Starry Attic
Nutrition Information:
Calories: 577kcal | Carbohydrates: 80g | Protein: 19g | Fat: 19g | Saturated Fat: 16g | Cholesterol: 229mg | Sodium: 1049mg | Potassium: 86mg | Fiber: 4g | Sugar: 75g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 134mg | Iron: 2mg
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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