As you may have learnt from the Smoked Mussel Chowder post, when Scotty has a hankering for a particular dish he just has to satisfy the craving.
Scotty had recently eaten a great choo-chee curry from the local Thai place near his work and ever since had been wanting to give it a try. When discussing what to eat last Saturday night, and not being able to wait any longer, Scotty decided it was time to try his own version.
In usual Scotty style, he read a few recipes, figured out what he could add to take it to another level then headed out to the supermarket in search of the ingredients while I chilled out on the couch – ladies, it’s about now that the jealousy starts to kick in!
After returning back from the supermarket, he got straight to work creating what we later realised was an absolute cracker of a dish! Thai curries are wonderful because they are beautifully fragrant and packed full of flavour while being quick and easy to make.
We both couldn’t believe how good this dish tasted – It is an absolute must try my friends!
Scotty went back to the same Thai restaurant this week to try the curry again and swears it wasn’t as good as the homemade version we had last weekend.
King Prawn and Nile Perch Choo Chee Curry
270ml can coconut cream
75g (1/4 cup) Thai red curry paste
1 tbs fish sauce
1 tbs grated palm sugar or brown sugar
270ml can coconut milk
500g green king prawns, peeled with tails intact, cleaned
500g kingfish fillets, cut into 4cm pieces
2 tbs Thai basil or coriander leaves
6 kaffir lime leaves, centre vein removed, thinly shredded
100g water chestnut, sliced
ginger piece (thumb sized), julienned
Steamed jasmine rice, sliced Lebanese cucumbers and shredded Thai basil
Place coconut cream in a heavy-based saucepan over medium heat and cook, stirring occasionally, for 5 minutes or until it looks oily. Add curry paste and cook, stirring occasionally, for 3 minutes, then stir in fish sauce, palm sugar and 1/3 cup water and simmer for 5 minutes.
Stir in coconut milk, bring to a simmer, then add seafood, water chestnut and ginger. Reduce heat to low and cook for 10 minutes or until seafood is almost cooked.
Stir in basil, then divide among bowls and scatter with kaffir lime leaves. Serve curry with rice, cucumber and Thai basil.