Chu Chi Pla (Sautéed Fillet of Fish in Red Curry Sauce)
by Bank Takaeng
Chu chee is the traditional curry sauce for fish or seafood.
Ingredients:
- Fillet of fish – 200g
- Coconut cream – 2 cup / 480ml.
- Kaffir lime leaf, slice very thinly – 1tbsp / 15ml.
- Red Chili, slice very thinly – 1tbsp / 15ml
- Coriander leaf – 1tbsp / 15ml.
- Fish sauce – 1tbsp / 15ml.
- Palm sugar – 1tbsp / 15ml.
- Chu-chi curry paste – 2tbsp / 30ml.
- All purpose flour – 2tbsp / 30ml.
Chu-Chi Currry Ingredients:
- Dried chilies – 7
- Shallot-sliced – 10 bulb
- Garlic-smashed – 2tbsp / 30 ml.
- Lemon grass-sliced – 1 tsp / 5ml
- Galangal-sliced – 2tsp / 10ml.
- Shrimp paste – 1tsp / 5ml.
- Coriander roots – 2
- Kaffir lime skin – 1tsp / 5ml.
Preparations:
- Prepare Chu-Chi Paste by place spice mixture ingredients in mortar and pound until ground and mixed thoroughly.
- Rub all purposed flour all over fish and fry until cook, take out from the fry pan and set aside.
- Put the coconut cream in the fry pan, on the medium heat, put in Chu-Chi curry paste. Let it boil, lower the heat, let it simmer until the sauce is reducing by half, put the fish sauce and sugar and stir well.
- Put the fried fish on the serving plate and our sauce over it.
- Sprinkle finely chopped kaffir lime leaves, coriander leaves and chilies over the sauce.
This is served for 2 people.
