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Chu Chee Pla | Creamy Red Thai Fish Curry
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30 min
Quick
Gurkerl Küche
Köstliches Chu Chee Pla aus der thailändischen Küche: Zartes Kabeljaufilet pochiert in einer aromatischen, cremigen roten Kokos-Currysauce mit Kaffirlimettenblättern und frischen Kräutern. Serviert mit duftendem Jasminreis.
Ingredients
Preparation method
Preparation & Cooking the Rice
Place the jasmine rice in a sieve and rinse thoroughly under cold running water until the water runs clear. Then bring to a boil with 400 ml of lightly salted water in a small pot, reduce the heat, and cover to let it gently simmer and absorb the water for about 12–15 minutes. If desired, warm the plates in the oven at 60 °C.
Rinse the cod fillet under cold water, pat dry with paper towels, and cut into bite-sized pieces about 3–4 cm in size. Wash the kaffir lime leaves, remove the tough central stem, and cut the leaves into paper-thin strips. Deseed the red chili pepper and cut it into fine rings. Halve the lime.
Preparing the Chu Chee Curry Sauce
Heat the vegetable oil in a wide pan or wok over medium heat. Add the red curry paste and fry while stirring for about 1–2 minutes until it develops its full aroma and smells wonderful.
Chef's tip
For even more freshness, you can add a few squeezes of fresh lime juice directly over the hot fish curry before serving.
If you prefer a milder curry, reduce the amount of red curry paste to 1 tablespoon or completely remove the seeds from the chili pepper before cooking.
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