Trout Choo Chee Curry – Thai Fish Curry
A very quick and easy Thai Fish Curry dish using shop bought Choo Chee curry paste.
Servings 4
Ingredients
- 1 packet Choo Chee Curry paste
- 1 can coconut milk or make up equivalent with Coconut Milk Powder to
- 500 g Trout or Salmon cut in large pieces
- 1 tbsp Thai palm sugar
- Thai fish sauce to taste as some curry paste are quite salty
- 2-3 Kaffir Lime leaves finely sliced (optional)
- Some red chillies for garnish
Instructions
- Firstly, start by cooking some Thai Jasmine Rice. Follow the instructions on the pack.
- Cook the Choo Chee Curry Paste with the cocount milk, bring to boil and then reduce to simmer. You should cook it until the oil separates ( the red chilli oil will surface)
- Meanwhile, pan fry or grill the fish in an oiled pan. Don't be tempted to move the fish around, just let it fry untouched or the skin will come off and stick to the pan. (The Thai's like to deep fry the fish which gives it extra texture.) I like to keep the skin on the fish and fry it skin side down for about 5-6 minutes. This will crisp up the skin.
- Turn the fish after the 5-6 minutes and cook for a further 2-3 minutes, depending on thickness.
- When the fish is done, place onto the serving bowl and generously pour over the curry sauce.
- Garnish with some sliced chillies or coriander leaves.
- Serve hot with the boiled Jasmine rice.
Notes
Instead of Trout or Salmon, you can use any other fish that is in season although delicate white fish will be wasted on this dish as the flavour will be overwhelmed by the curry sauce.
Some recipes tell you to put the fish in to cook with the sauce instead of pan frying. You can try this but I find the pan frying adds more flavour and texture.
Some recipes tell you to put the fish in to cook with the sauce instead of pan frying. You can try this but I find the pan frying adds more flavour and texture.