chu chee curry with mackerel [chuu chee plaa thoo sot]



Chuu Chee Plaa Thoo Sot

Chuu Chee Plaa Thoo Sot

  • 400 grams fresh mackerel or other meaty fish
  • 2 tbsp red curry paste (see p. 21) 
  • 3 cups coconut milk 
  • 3 red spur chilies, sliced diagonally
  • 2 kaffir lime leaves, finely shredded
  • 1/4 cup sweet basil leaf 
  • 2 tbsp palm sugar 
  • 3 tbsp fish sauce 
  • sprig of sweet basil and carved red chili for garnish 
  1. Scale and clean the fish, remove the head and the insides. Wash again, score diagonally on both sides. 
  2. Heat 1 cup of coconut milk over medium heat until the oil surfaces, add the curry paste, slir constantly for 2 minutes until fragrant. Gradually add the remaining coconut milk. When the mixture starts boiling, add the fish and cook until done, do not stir . 
  3. Season to taste with fish sauce and sugar, stir lightly to combine.  Then turn off the heat. 
  4. Transfer to a serving dish, garnish with shredded kaffir lime leaves, red chilies and sweet basil leaves as a finishing touch. 

Serves 4

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