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Prawn & kingfish choo-chee
Prawn & kingfish choo-chee
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Thai seafood curry with fresh raw veggies for added texture and a refreshing contrast.
Ingredients:
  • 270ml can coconut cream
  • 75g (1/4 cup) Thai red curry paste (see note)
  • 24.40 gm fish sauce
  • 20.00 ml grated palm sugar or brown sugar
  • 270ml can coconut milk
  • 500g green king prawns, peeled with tails intact, cleaned
  • 500g kingfish fillets, cut into 4cm pieces
  • 40.00 ml Thai basil (see note) or coriander leaves
  • 6 makrut lime leaves, (see note) centre vein removed, thinly shredded
  • Steamed jasmine rice, to serve
  • Sliced Lebanese cucumbers, to serve
  • Savoy cabbage leaves, to serve
  • Trimmed snake beans, to serve
Instructions:
  • In a heavy-based saucepan, heat coconut cream over medium heat until it looks oily, about 5 minutes. Add curry paste and cook for 3 minutes. Stir in fish sauce, palm sugar, and 80ml (1/3 cup) water, simmer for 5 minutes.
  • Add creamy coconut milk to the pot and bring it to a gentle simmer. Next, gently introduce the fresh seafood into the pot. Lower the heat to a gentle simmer and allow the seafood to cook for 10 minutes, or until it is almost fully cooked through.
  • Gently fold in fresh basil, then portion the curry into bowls and garnish with fragrant makrut lime leaves. Enjoy your curry with a side of rice and crisp raw vegetables.

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