Choo chee pla
Choo chee pla, from above
Non vegThailand

Choo chee pla

Crisp fried fish under a thick, fragrant red curry. Sizzle, then silk.

35 minTime
32 gProtein each
hotSpice
The sound of the curry2 chapters · 1 min read

Make it your way

Grandma's wayThai fried fish in thick red curry sauce.
The original
520kcalsame
32 gproteinsame
2 gfibresame
35minutessame

Choo chee pla.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish4 white fish fillets or 1 whole fish
Cornflour (cornstarch)2 tbsp
Cooking oil (vegetable oil)for shallow frying
Thai red curry paste3 tbsp
Thick coconut milk1¼ cups, cream separated
Palm sugar (gula melaka)1½ tbsp
Fish sauce1½ tbsp
Kaffir lime leaves (makrut lime leaves)6 leaves, finely shredded
Fresh red chillies (fresh red chiles)2, sliced
Basil leavesa handful Thai basil
Salta pinch

Method

5 steps
  1. 1Dry the fish, salt it and dust with cornflour.
  2. 2Shallow fry until golden and crisp; drain on a rack.
  3. 3Fry the curry paste in a few spoons of the thick coconut cream until the oil splits out.
  4. 4Add the rest of the coconut milk, palm sugar and fish sauce and simmer until thick.
  5. 5Pour over the fish and top with lime leaves, chilli and basil.
Serve it like this

Lay the crisp fish on a long plate, pour the curry over the middle so the ends stay crisp, scatter lime leaf and basil. Rice alongside.

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Make it a meal

What goes with Choo chee pla: a bread or rice, a side, something to drink and something sweet.

Bread or rice Khao kha moo180 min
Bread or rice Methi thepla40 min
On the side Som tam15 min
On the side Pad pak ruam15 min
To drink Thai iced tea15 min
Something sweet Bua loy40 min
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