Choo Chee Pla( Steamed Fish Fillet in Red Curry )

Chee Chee Pla



This is a very spicy sweet curry with thick gravy. Only meat is used in this curry,with stricky no vegetables.
Steamed fish,fish balls or steamed chicken are the favarite ingredients for this curry. The secret for good
Choo Chee Pla is to keep on adding coconut milk to to curry while stirring,until it smells good.And, be sure
not to overcook it.

Ingredients
  • Fish Fillet                              600 g.
  • Red curry paste                        3 tbs.
  • Cooking oil                              2  tbs.
  • Coconut Milk                        500 g.
  • Sweet basil leaves,deep fried   30 g.
  • Fish sauce                                 1 tbs.
  • Palm sugar                                1 tbs.
  • Kaffir lime leaves,finely sliced    2
  • Red chilli,finely sliced                 1
Preparation

   - Heat oil in a wok and fry curry paste for one minute.
   - Pour in coconut milk and bring to the boil. Add fish fillet,and season wih fish sauce and palm suger.
   - Arrange fish on a serving plate,pour curry on top,decorate with basil leaves, kaffir lime leaves and
     chilli.

Serve with hot cooked rice.... Delicious !!

Comments

Post a Comment

Popular posts from this blog

Tod Man Goong

Image
Deep Fried Prawn Patties Tod Mun Goong is usually prepared as a starter or snack, as the patties are small in size and convenient to eat. While Thod Mun Goong is not very hot, it is really delicious, making it a huge favourite. It can be obtained from street stalls and five star restaurants alike. Besides being made of prawn, Tod Mun can also be made from fish (Tod Mun Pla) or banana flower bud (Tod Mun Hua Plee). TIP Serve this dish immediately after frying. The pork fat will ensure a moist and tasty patty. INGREDIENTS (4 persons) 400 g.     prawn meat, minced 100 g.     hard pork fat, minced 10 g.       salt 50 g.       breadcrumbs 200 g.     cooking oil 100 g.     white vinegar 50 g.       sugar 3             shallots 1  ...
Read more

Gaeng Jued Woon Sen

Image
Glass Noodle Soup with Minced Pork Gaeng Jued is a clear soup which is soothing for the throat. Normally,however, the Thai version of Gaeng Jued is a mixture of different fods, and is not really a clear soup at all. Woon sem or glass noodle is made from soya bean. The dish is suitable for weight watchers as it contains no fat at all TIP    Cut the glass noodles in small pieces after soaking, which will make them easier to eat. INGREDIGENTS (4 persons) 50 g.       glass noodles, soaked 15 minutes in cold water 1 l.          chicke stock (standard recipe) 1 l.          white soy sauce 150 g.     pork, minced 1 tbs.      fish sauce 1/2 tbs.   sugar 5            Chinese mushrooms, soaked 2 hours and sliced 1    ...
Read more

Gai Phad Med mamuang

Image
Fried Chicken with Cashew Nuts Gai Phad Med Mamuang, whose flavour comes entirely from the roasted cashew nuts, is a favourite among both Thais and foreigners. The texture is a little on the soft side, while the smell comes from the chicken, which is fried until they turn golden. While adding chicken, turn the heat up to maximum. Grandmother's secret recipe includes the addition of boiled chicken soup while frying, which is makes it sweet and frarant. TIP If you do not have cashew nuts on hand, use whole unsalted almonds or peanuts instead. INGREDIENTS 600 g.     chicken breast, diced 3 tbs.      cooking oil 120 g.     cashew nuts, deep fried 1             onion, diced 6             dried chillies, deep fried and cut 3           ...
Read more