Choo Chee Fish Curry
This choo chee fish curry is fragrant, creamy, and perfect for a weeknight fish recipe.
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Servings: 2
Equipment
Ingredients
- 1 tablespoon neutral oil
- 1 shallot, peeled and sliced
- 5 scallions, trimmed and minced; white and green parts kept separate
- 4- ounce can chu chee curry paste (, or use red curry paste and a pinch of brown sugar)
- 14- ounce can full-fat coconut milk
- 2 cups water or chicken stock, or use ½ cup water or stock for a thicker curry
- 3 carrots, peeled and sliced into rounds
- 1 bell pepper, trimmed, seeded, and sliced into strips
- 2 teaspoons fish sauce
- 1 pound mahi mahi filets, skin removed
- Salt to taste
For serving:
- Cooked white rice or cooked rice noodles
- Thai basil leaves, lime wedges, minced cilantro, and crispy shallots
Instructions
Prepare the curry base:
- Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the shallot and scallion whites and cook for 2–3 minutes until they soften. Add a pinch of salt.
- Add the chu chee curry paste and fry it with the aromatics for 2–3 minutes until fragrant. Add the solidified fat from the can of coconut milk. Cook until it melts and begins to sizzle, about 3–5 minutes.
- Pour in the rest of the liquid from the can of coconut. Add the water or chicken stock and bring to a boil. Add the carrots and bell pepper. Reduce the heat to low. Simmer for 20 minutes until the carrots are fork-tender. Taste and add more salt if needed.
Prepare the garnishes:
- While the curry simmers, prepare the garnishes and arrange them on a plate.
Cook the fish:
- Taste the curry and add the fish sauce. Simmer for 2–3 minutes.
- Pat the fish dry and season with salt. Return the curry to a boil. Once it boils, reduce the heat to low and immediately add the fish. Cover the pot and cook for 5–8 minutes or until the fish reaches 145ºF. The simmering time for the fish will vary depending on the thickness of the filet.
- Once the fish reaches 145ºF, turn off the heat.
To serve:
- Transfer the fish and vegetables to a serving bowl. Spoon the rest of the sauce on top. Serve with the garnishes alongside rice or cooked rice noodles. Enjoy!
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