This is one of my favorite Thai curries. I first had it in the south of Thailand in Surat Thani at the bus station on my way to Phuket. It had every kind of seafood imaginable. Some of the seafood had been grilled, so it was particularly good.
My version is much simpler, and although it sounds a bit involved, it really isn’t. Just have everything ready to go and you will be rewarded with a wonderful meal which is bursting with flavors.
Finding the secret ingredient:
Kaffir lime leaves are also called Makrut lime leaves. They can often be found fresh, but they are also found frozen sometimes. They are fine when they’re frozen. My market keeps them in the frozen food area.
Feel free to add whatever seafood you like and if you are allergic to shellfish, it is just perfect with fish.
Looking to explore other Thai curries, Exploring Thai Curries: Where Do I Start?
Want a traditional Southern Thai spicy curry, Thai Spicy Curry, Khua Kling Gai -A Southern Thai Classic
This classic dish is always great, Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish
Here’s a street food classic, Gai Pad Prik – Thai Chicken with Chilies
And one of my favorites which is a bit milder, Thai Ginger Chicken- Gai Pad King
Want to explore Malaysian curries, Discover Chicken Curry Kapitan: A Malaysian Delight
Here are my recipes I go back to again and again, My Favorite Recipes
Ingredients:
1 lb Fish, cut into 3 inch squares. I use cod.
6 Large Shrimp, shelled.
6 large Scallops, scored.
1 4oz can Chu Chee Curry Paste, easily found in Thai or most Asian markets.
1 13.5 oz can Coconut Milk
3 Tbsp Oil
4 Thai Chilies, whole or chopped, if you like it very spicy.
2 Tsp Sugar
1 1/2 Tbsp Fish Sauce
1 1/2 Tbsp Lime Juice
4-Fresh Kaffir Lime Leaves, great flavor if you can find them.
Note: You can also add squid if you like it, but literally only cook it for 1-2 minutes max.
Preparation:
Prepare your fish and other seafood and heat the oil in a large sauté pan which has a lid.
Once the oil is hot, add your curry paste and keep stirring. After it is fragrant, add your fish and lightly sear each side. Maybe 1 minute per side. Remove to a plate and add your Thai chilies. Stir for maybe one minute. Then add your coconut milk and sugar and cook on a medium simmer for 5 minutes.
Add in your fish, shrimp and scallops and make sure they are well coated with the sauce. Reduce the heat to a soft simmer. Put on the lid and cook for 6-7 minutes. If using squid, add it for the last 2 minutes.
Turn off the heat, add the fish sauce, kaffir lime leaves and lime juice, mix well and serve over steamed Jasmine rice.
Note: Kaffir lime leaves are also called makrut lime leaves. They can often be found fresh, but they are also found frozen sometimes. They are fine when they’re frozen.
This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School
Delicious Thai Choo Chee Curry Recipe
Ingredients
Equipment
Method
- Prepare your fish and other seafood and heat the oil in a large sauté pan which has a lid.
- Once the oil is hot, add your curry paste and keep stirring. After it is fragrant, add your fish and lightly sear each side. Maybe 1 minute per side. Remove to a plate and add your Thai chilies. Stir for maybe one minute. Then add your coconut milk and sugar and cook on a medium simmer for 5 minutes.
- Add in your fish, shrimp and scallops and make sure they are well coated with the sauce. Reduce the heat to a soft simmer. Put on the lid and cook for 6-7 minutes.
- Turn off the heat, add the fish sauce, kaffir lime leaves and lime juice, mix well and serve over steamed Jasmine rice.
- Note: Kaffir lime leaves are also called makrut lime leaves. They can often be found fresh, but they are also found frozen sometimes. They are totally fine when they’re frozen.