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Chu Chee Pla | Creamy Thai Fish Curry with Coconut
(0)
25 min
Quick
Gurkerl Küche
Chu Chee Pla ist ein thailändischer Klassiker: Zartes Kabeljaufilet pochiert in einer sämigen, aromatischen roten Kokos-Currysauce, verfeinert mit feinen Kaffirlimettenblättern und serviert mit duftendem Jasminreis.
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions and keep covered to stay warm.
Pat the cod fillet dry and cut into bite-sized pieces, about 3–4 cm in size. Wash the kaffir lime leaves and slice into wafer-thin strips. Deseed the red chili pepper and also cut into fine strips.
Cooking Curry Sauce
Heat the vegetable oil in a deep pan or wok over medium heat. Add the red curry paste and fry for about 1 minute while stirring constantly, until wonderfully fragrant.
Chef's tip
To give the Chu Chee curry its typical creamy consistency, it is best to use full-fat coconut milk.
For a milder heat, use the chili strips sparingly or remove the seeds thoroughly.
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