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Thai cooking school

Last month we brought you a recipe for Chu Chee Curry paste. This month we show you how to use it in a delicious fish dish - one of those we teach in our monthly Training for Professionals program.

Recipe of the Month for November 2007

Chu Chee Curry Fish

Chu Chee Fish Curry
Ingredients
Quantity

fresh white fish fillet such as tuna, sea bass or red snapper cut bite size

1 cup
chili

Chu Chee curry paste
2 tbsp

sweet basil leaves

1/3 cup

coconut cream or coconut milk
1 cup

fish sauce
2 tsp

fresh kaffir lime leaves, stems removed and sliced finely

2
chili

cane sugar (if desired)

1/2 tsp
chili

ground black or white pepper
1/2 tsp
chili

soy bean oil (or other cooking oil)
2 tbsp
chili

fresh basil and 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, 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.

 

Missing an ingredient? You can order from us online at www.sitca.net. We ship worldwide.

Copyright © 2007 SITCA. All Rights Reserved

 


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SITCA | 46/6 Moo 3 Chaweng Beach | Koh Samui | Suratthani | 84320 | Thailand