Chu-chee is one of Gaeng that has two types. either has a little soup like pa-naeng or dry(someones misunderstand it as stir-fried).
For the wet Chu-Chee is normally cooked with fish or prawns or seafood but dry Chu-Chee is suitable for meat but meat has to be fried first before sauteed it with Chu-Chee curry paste.
This curry will have a little sweet taste followed by a little salty taste with moderated hot flavour of chili.
For the wet Chu-Chee is normally cooked with fish or prawns or seafood but dry Chu-Chee is suitable for meat but meat has to be fried first before sauteed it with Chu-Chee curry paste.
This curry will have a little sweet taste followed by a little salty taste with moderated hot flavour of chili.
Ingredients
Coconut Milk 75%, Soybean Oil 9%, Sugar 4.5%, Chili 2.5%, Garlic 3%, Shallot 1%, Salt 2%, Lemon grass 1.5%, Spices 0.2%, Kaffir Lime skin 0.4%, Galangal 0.3%, Kaffir Lime Leaves 0.6%
Recipes:
| Chu Chee curry sauce (Ready made) | 1,000 grams |
| Fish cut into portion (raw weight) (Remove the skin from the fish and ensure no small bones remain) |
100 grams x 8 portions |
| Fresh red & green chili julienne | 10 grams |
| Kaffir Lime Leaves fine julienne | 5 grams |
Method
- Heat Chu Chee sauce to the boil and stir continuously.
- Add fish portions, braise on each side over a moderate heat.
- Allow the mixture to simmer approx. 15-20 min./ stir frequently.
- Transfer to a serving dish, garnish with red chili julienne and kaffir lime leave julienne.
*NOTE : Please ensure that water content from vegetable and fish do not get into the cooking.
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