How to make Choo Chee Pla (Fish in Thick Red Curry Sauce) at home
Choo Chee Pla, also known as Fish in Thick Red Curry Sauce, is a popular Thai dish that features a fillet of fish cooked in a rich and flavorful red curry sauce. The dish is known for its creamy, slightly sweet, and mildly spicy taste. Here's a detailed recipe for Choo Chee Pla:
Equipment
- Chef's knife : For slicing and chopping ingredients like shallots, garlic, lemongrass, and galangal.
- Cutting board : To provide a clean and stable surface for chopping and preparing ingredients.
- Mortar and Pestle or Food Processor: For grinding and blending the curry paste ingredients if you're making the paste from scratch.
- Wok or Skillet : To cook the curry sauce and fish. A wok is traditional, but a skillet will work as well.
- Wooden spoon or spatula : For stirring and mixing the curry paste, coconut milk, and other ingredients.
- Can opener : If using canned coconut milk, a can opener is necessary to open the can.
- Ladle : To spoon the curry sauce over the fish fillets as they cook.
- Tongs or Fish Spatula : To carefully flip and handle the fish fillets while they cook in the curry sauce.
- Plate or Platter : To serve the cooked Choo Chee Pla.
- Serving Spoon : To ladle the curry sauce over the fish when serving.
- Rice cooker or pot, : If you're serving the dish with rice, a rice cooker or pot will be needed to cook the rice.
- Individual Serving Plates : To plate and serve the individual portions of the dish.
- Small bowl : To prepare the lime juice for seasoning the fish fillets.
- Measuring spoons and cups : For accurately measuring ingredients like fish sauce, sugar, and lime juice.
- Fine Mesh Strainer : If you're making your own curry paste, a fine mesh strainer can help remove any large particles from the paste. (optional)
Ingredients
For the fish:
- 2 fillets of firm fish (such as snapper, sea bass, salmon, mackerel or cod)
- salt and pepper to taste
- 1 tbsp lime juice
For the curry sauce:
- 2 tbsp red curry paste
- 1 can coconut milk (14 oz)
- 1 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- Kaffir lime leaves, torn into pieces (optional)
- Thai basil leaves, for garnish
For the curry paste (you can also use store-bought):
- 3-4 dried red chili peppers, soaked in hot water and seeds removed
- 2 shallots, peeled and chopped
- 3 cloves garlic, peeled
- 1 stalk lemongrass, sliced (use only the bottom half)
- 1 tsp teaspoon galangal or ginger, sliced
- 1 tsp shrimp paste (optional)
- 1 tsp ground coriander
- 1/2 tsp cumin
- 1/2 tsp ground white pepper
- a pinch of salt
Instructions
Prepare the Fish:
- Rinse the fish fillets and pat them dry with paper towels.
- Season the fillets with salt, pepper, and lime juice. Set aside while you prepare the curry sauce.
Prepare the Curry Paste:
- In a mortar and pestle or a food processor, pound or blend all the curry paste ingredients until you get a smooth paste. If using a mortar and pestle, start with the harder ingredients and gradually add the softer ones.
Cook the Curry Sauce & Fish:
- In a wok or large skillet, heat a small amount of coconut milk over medium heat. Add the curry paste and cook, stirring constantly, until fragrant and the oil starts to separate from the paste.
- Pour in the remaining coconut milk and bring it to a gentle simmer. Stir in the fish sauce, palm sugar, and torn kaffir lime leaves. Let the sauce simmer for a few minutes to allow the flavors to meld.
- Gently slide the seasoned fish fillets into the simmering curry sauce. Spoon some of the sauce over the fish.
- Allow the fish to cook in the sauce for about 5-7 minutes, or until it's cooked through. Be careful not to overcook the fish.
Serve:
- Once the fish is cooked, carefully transfer the fillets to serving plates.
- Spoon the thick red curry sauce over the fish & garnish with fresh Thai basil leaves.
Notes
- Fish Selection:
- Opt for firm white fish fillets like snapper, sea bass, or cod. These types of fish hold up well in the curry sauce without falling apart.
- Curry Paste:
- If you're short on time, you can use store-bought red curry paste. However, making the paste from scratch using fresh ingredients will enhance the flavor of the dish.
- Spice Level:
- Adjust the spice level by adding more or fewer dried red chili peppers in the curry paste. Remember that Thai cuisine is known for its spiciness, so adjust according to your preferences.
- Coconut Milk:
- Use good-quality coconut milk for the creamiest texture and flavor. Shake the can before opening to ensure the fat and liquid are well combined.
- Kaffir Lime Leaves and Thai Basil:
- These ingredients contribute to the authentic Thai flavors of the dish. Kaffir lime leaves can be found in Asian grocery stores, and Thai basil adds a wonderful aromatic touch.
- Cooking Time for Fish:
- Be cautious not to overcook the fish, as it can become dry and lose its delicate texture. Fish fillets usually take around 5-7 minutes to cook in the curry sauce.
- Garnish Creatively:
- Garnish with fresh Thai basil leaves for an added burst of flavor and aroma. You can also consider adding some sliced red chili peppers for a pop of color and heat.
- Serving Suggestions:
- Choo Chee Pla is often served with steamed jasmine rice or rice noodles. The creamy curry sauce pairs wonderfully with the plain rice or the slightly chewy texture of rice noodles.
- Side Dishes:
- Complement this dish with other Thai sides like a fresh cucumber salad, Thai spring rolls, or a simple stir-fried vegetable dish.
- Experiment with Vegetables:
- While this recipe focuses on fish, you can also adapt it for a vegetarian version by using tofu or your favorite vegetables. Adjust cooking times accordingly.