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Monkfish Choo Chee Curry
Scallop and Prawn Chu Chee is a modern British recipe (based on a Thai original) for a classic, aromatic, curry of monkfish in a coconut milk base, flavoured with chu chee curry paste. The full recipe is presented here and I hope you enjoy this classic British version of: Monkfish Choo Chee Curry.
prep time
30 minutes
cook time
20 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesHerb RecipesBritish Recipes
This is a Thai-inspired curry of monkfish using the thai curry paste Choo Chee that's typically used for fish and seafood dishes.
Ingredients:
500g monkfish fillet cut into cubes
3 tbsp
chu chee curry paste
1 tbsp fish sauce
1 tbsp palm sugar or coconut sugar
200ml coconut milk (do not shake the tin)
2 long red chillies, julienned
3 makrut (kaffir lime) leaves, shredded
Fresh coriander leaves
Method:
Scrape the coconut oil from the top of the coconut milk, add to a wok over high flame. Once the oil is hot add the monkfish cubes and cook for 2 minutes, until lightly browned. Remove the fish with a slotted spoon and set aside.
Add the chu chee curry paste to the oil remaining in the pan and stir-fry for about 90 seconds, until fragrant. Now add the fish sauce, sugar and coconut milk and reduce until the sauce is very thick.
Add ¾ of the julienned red chilis and 3/4 of the shredded kaffir lime leaves.
Return the monkfish cubes to the pan and cook for 4-5 minutes until the fish is tender. Adjust the seasoning to taste.
Transfer the Choo Chee curry into a warmed serving dish, and sprinkle the remaining chilis, kaffir leaves and the fresh coriander leaves on top.
Serve immediately, accompanied by steamed jasmine rice.
