37min 4 ppl
Choo Chee Pla
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 7 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 30g
Carbs 8g
Fats 30g
About this dish
Pan-fried white fish draped in a thick, glossy red curry sauce, built by reducing coconut cream with Thai red curry paste until the oil separates, then finished with makrut lime leaf, chilli and Thai basil.
Allergy Info
Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Makrut lime leavesfinely shredded4 leaf
- Thai basil10 g
- Red Chillisliced1
Fish & Seafood
- White fish fillets500 g
Tins & Jars
- Thai red curry paste50 g
- Coconut cream400 ml
Dried Goods
- Palm sugar10 g
Oils & Condiments
- Vegetable Oil30 ml
- Fish sauce15 ml
Utensils
- Large frying pan
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Pat the fish fillets dry and season lightly.
Approx. 4 minutes
2
Heat the vegetable oil in a large frying pan and pan-fry the fish for 3 minutes per side, checking with a meat thermometer that it reaches at least 63 degrees Celsius, until just cooked through, then set aside.
Approx. 10 minutes
3
In the same pan, fry the red curry paste in the residual oil for 3 minutes until fragrant.
Approx. 5 minutes
4
Stir in the coconut cream a little at a time and simmer for 5 minutes until the sauce thickens and the oil starts to separate.
Approx. 6 minutes
5
Season with the fish sauce and palm sugar and simmer for 2 minutes.
Approx. 3 minutes
6
Return the fish to the pan, spoon the sauce over and simmer for 2 minutes to warm through.
Approx. 4 minutes
7
Scatter over the makrut lime leaves, red chilli and Thai basil to serve.
Approx. 3 minutes
