This glossy, spicy curry uses any firm white fish or seafood (even prawns). Use a ready-made Thai red curry paste to save on prep time and you can have this on the table in just 25 minutes. It’s sure to be a go-to dish for weeknight meals, but it’s also great for a dinner party of Thai-style banquet.
Thai Choo Chee Fish Curry
4 tbsp vegetable oil
500g(1 lb) firm white fish fillets*
60g (2 oz0 Thai red curry paste
1½ tbsp fish sauce
1½ tbsp sugar
¾ cup coconut milk, plus 2 tbsp extra
3 makrut lime leaves, finely sliced
1 large red chilli, finely sliced
- Heat 2 tablespoons of oil in a non-stick frying pan over medium-high heat. Add the fish fillets and cook for 3-4 minutes until golden brown each side. Set aside for later.
- Heat the remaining 2 tablespoons of oil in a wok or saucepan over low heat. Add the curry paste and cook for half a minute or until fragrant. Stir through the coconut milk. Add the fish sauce and sugar and simmer for another minute until the sugar dissolves. Then add the fish pieces and combine until evenly coated. Remove from heat and transfer to a serving dish. Drizzle over the extra 2 tbsp coconut milk. Top with the makrut lime leaves and red chilli.
- Notes: – We used Asian sea bass or ‘pla gapong’ because that’s widely available in Thailand. You could also use barramundi, tilapia or cod.
