Thai Choo Chee Fish Curry

Thai Choo Chee Fish Curry

Thai Choo Chee Fish Curry INGREDIENT Thai Choo Chee Fish Curry European Print This
Serves: 4
Nutrition facts: – calories – fat


4 tbsp vegetable oil

500g firm white fish fillets*

60g Thai red curry paste

1½ tbsp fish sauce

1½ tbsp sugar

¾ cup coconut milk, plus 2 tbsp extra

3 kaffir lime leaves, finely sliced

1 large red chilli, finely sliced


Heat 2 tablespoons of oil in a non-stick frying pan over medium-high heat. Add the fish fillets and cook for 3-4 minutes until golden brown each side. Set aside for later.

Heat the remaining 2 tablespoons of oil in a wok or saucepan over low heat. Add the curry paste and cook for half a minute or until fragrant. Stir through the coconut milk. Add the fish sauce and sugar and simmer for another minute until the sugar dissolves. Then add the fish pieces and combine until evenly coated. Remove from heat and transfer to a serving dish. Drizzle over the extra 2 tbsp coconut milk. Top with the kaffir lime leaves and red chilli.



  • We used Asian sea bass or ‘pla gapong’because that’s widely available in Thailand. You could also use barramundi, tilapia or cod.

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