Pan-Fried Fish in Red Curry — Choo Chee Pla
A Central Thai pan-fried fish topped with a thick choo chee red curry sauce simmered in coconut cream with kaffir lime leaves, fish sauce, and palm sugar, finished with sliced chillies and Thai basil over jasmine rice.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat snapper dry and dust with 1 tsp salt. Stack and thinly shred 16 kaffir lime leaves. Slice 2 long red chillies diagonally. Skim 1/2 cup thick cream from coconut milk top. Have all ingredients measured and ready.
Sear
Heat 4 tbsp oil in a large wide pan over medium-high heat 1 minute. Lay fish fillets flesh-side down, sear 3–4 minutes until deep golden. Flip and sear 2–3 minutes until just cooked through. Lift onto a warm plate.
Bloom
Pour skimmed coconut cream into the same pan over medium heat, cook 90 seconds until cream splits and red-tinted oil beads surface. Add 60g red curry paste, fry 90 seconds until deeply fragrant and darkened.
Simmer
Pour in remaining 500ml coconut milk over medium heat with 2 tbsp fish sauce and 20g palm sugar. Bring to gentle simmer uncovered 5–6 minutes until sauce thickens to coat a spoon and curry oil glistens orange.
Finish and plate
Kill heat, fold in lime leaf shreds and chilli slices off heat 30 seconds until bruised. Spoon choo chee sauce over fish. Plate alongside 300g cooked jasmine rice, scatter Thai basil, serve with lime wedges.
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