Thai Choo Chee Curry Recipe
This Thai-inspired choo chee curry is a delicious and super quick fish supper made with on-the-bone mackerel that will go from your fridge to your table in under 30 minutes!
Servings 2 Servings
Calories 793kcal
Ingredients
- 2 Whole Mackerel
- 1 Small-Medium Echalion or Banana Shallot 25g
- 1-2 Thai Red Birdseye Chilli Peppers
- 3 tablespoon Thai Red Curry Paste 50g
- 10 g Thai Basil ⅓-½ Cup
- 4 Lime Leaves
- 1 tablespoon Cooking Oil
- 200 ml Coconut Milk ¾ Cup
- 125 ml Fish Stock ½ Cup
- 1 tablespoon Fish Sauce
- 1 tablespoon Lime Juice
- ½ tablespoon Brown Sugar
Instructions
- Remove the head and tail from the mackerel along with any fins, cut the fish in half and then score the fish twice on each side of each piece.
- Cut the shallot in half and then peel it and cut it into slices 1-2mm thick.
- Cut the birdseye chilli peppers into rounds 1-2mm thick.
- Pull the Thai basil from the stems and roughly chop it.
- Tear the stems from the lime leaves and then slice them into strips as thinly as you can.
- Heat a wok over a high heat and when it is hot, add the cooking oil. Throw in the shallots, chilli peppers and shredded lime leaves and stir fry for 60 seconds, making sure you keep it moving all of the time.
- Add the red curry paste and stir fry for 2 minutes, again keeping it moving constantly.
- Pour in the fish stock and coconut milk, then stir to bring it all together.
- Rreduce the heat to a rapid simmer and add the brown sugar, lime juice and soy sauce, then have a taste and adjust the seasoning by adding more of these to suit your own tastes.
- Add the fish and cook, basting with the sauce for 7-8 minutes, flipping the fish over halfway through the cooking process.
- Serve with freshly chopped coriander.
Nutrition
Serving: 1 | Calories: 793kcal | Carbohydrates: 18g | Protein: 48g | Fat: 60g | Saturated Fat: 26g | Polyunsaturated Fat: 28g | Cholesterol: 133mg | Sodium: 1493mg | Fiber: 2g | Sugar: 7g
