Choo Chee Curry is a traditional Thai curry dish prepared with coconut milk, Thai red curry and fish. Variations of the dish differ in the type of fish used, which ranges from mackerel, shrimp, squid, scallops, cichlids and various other types of fresh fish.
Choo Chee Curry can also be made with chicken, although mackerel or salmon are the most common meats used.
Choo Chee Curry is similar to Panang Curry and Roasted Curry in both taste as well as texture. Aside from its surprisingly delicious taste, yet another reason to love Choo Cee Curry is that it’s quick to make and can easily be prepared at home.
Origin & Cultural Significance
Choo Chee is believed to have originated from the Central and the Southern regions of Thailand. While there is no absolute clarity on the unique name of this dish, the most widely accepted theory is attributed to the sizzling sound that one can easily hear during its preparation.
The recipe featured below is for one of the most popular variations, Choo Chee Curry with Mackerel. While we recommend using fresh Mackerel to prepare this dish, it’s perfectly fine if you use steamed Mackerel other types of fish or shrimp according to your preference.
Choo Chee Curry is a traditional Thai curry dish prepared with coconut milk, Thai red curry and fish. Variations of the dish differ in the type of fish used, which ranges from mackerel, soft fish, cichlids and various other types of fresh fish.
- Fresh Mackerel- 700g
- Thai Red Curry Paste - 3 tbsp
- Vegetable Oil - 3 tbsp
- Coconut Milk - ¾ Cup
- Kaffir Lime Leaves (with the center stem torn off) - 2
- Fish Sauce - 2 ½ tbsp
- Palm Sugar (or brown/white sugar) - 50g
- Fresh Shredded Kaffir Lime Leaves - 4 (garnish)
- Red chilli (sliced into strips) - 1 (garnish)
- Coconut Milk (garnish)
- Wash the fresh mackerel thoroughly. Pull out the gut. Wash and clean one more time, let it dry and then set aside.
- Put the pan over medium heat and add vegetable oil. When the oil is hot, add the red curry paste and stir for 1-2 minutes.
- Add half of the coconut milk and fry until fragrant, then add the torn kaffir lime leaves followed by fish sauce and palm sugar. Stir together. If you can't find palm sugar, you can use brown sugar or even white sugar instead.
- When the coconut milk is boiled, add the remaining coconut milk and fry it until fragrant. Mix the two and turn the heat on high and wait until the mixture boils.
- Add fresh mackerel and reduce to medium-low heat. If the pan is wide, the curry mixture does not flood the fish. Use a spoon or ladle to scoop the curry sauce over the fish.
- Put the remaining coconut milk to the edge of the pan thoroughly (will help the curry to not get dry), cover and leave for 15 minutes.
- Open the lid and simmer for another 3-5 minutes to allow the soup to settle. Then pour the curry sauce over the fish again to fully hold the curry on the fish.
- Sprinkle with kaffir lime leaves and red chili. Ladle the curry on a plate topped with coconut milk and serve with hot steamed rice.
Amount Per Serving: Calories: 953Total Fat: 71gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 156mgSodium: 1798mgCarbohydrates: 26gFiber: 1gSugar: 14gProtein: 54g