Choochee curry is really a favourite of so many of my friends so I thought I would share this recipe which teaches you how to make the choochee curry paste from scratch.
Choochee is different from most other Thai curries in that it is used to TOP seafood which is not cooked in it, so only a moderate amount of the curry is used. It is served on a flat plate, not in a bowl where the seafood drowns in the in the curry.
You can pour it on top of a variety of fish, chicken, or pork, but this recipe here goes for the commonly seen choochee prawns, which is my personal favourite choice.
This recipe uses canned coconut milk. So when it says diluted coconut milk, you combine equal parts coconut milk with fish stock (water is more commonly used but here we use fish stock instead to give it a more complex flavour.)
- Prep Time : 45 min minutes
- Cook Time : 10 minutes
- Yield : 4 servings
- Coconut milk - 100 grams
- Diluted coconut milk - 200 grams
- Choochee curry paste - 60 grams
- Fish sauce - 20 grams
- Palm sugar - 26 grams
- River prawns - 200 grams, shelled
- Kaffir lime leaves - 3 ea., finely sliced
- Red pepper - 1 ea., finely sliced
- Choochee curry paste
- Dried red pepper - 5 ea., seeds removed
- White peppercorns - 20 ea.
- Sea salt - 4 grams
- Kaffir lime peel - 1 Tsp., green part only, no white
- Lemongrass - 6 grams
- Galangal - 4 grams
- Coriander root - 4 grams
- Garlic - 6 grams
- Shallot - 30 grams
- Shrimp paste - 4 grams
1. To make the Choochee curry paste: soak the dried red pepper in water until soft. While that is soaking, pound the peppercorns with a mortar and pestle.
2. Pat the red pepper dry and add to the ground peppercorns with the sea salt and continue grinding. Add lemongrass and galangal, then kaffir lime peel, then coriander roots, then garlic and shallots. Grind to a very smooth paste.
3. Then add shrimp paste to the paste and grind until the same consistency. The curry paste is now done and can be kept for later use.
4. To get started on cooking: bring the diluted coconut milk to a boil and boil the prawns in it. Remove, drain, and rest until ready to serve.
5. In a wok, heat the coconut milk until the fat starts to separate. Add the curry paste and combine. You do not need to stir vigorously, instead let the sauce breath and stir only periodically. Add some of the diluted coconut milk around the outer rim of the curry and stir. Repeat this process 3-4 times until the diluted coconut milk is finished.
6. Flavour with fish sauce, palm sugar and taste. Pour over the prawns on a plate, and garnish with the fine slices of kaffir lime leaves and red pepper.