Thai Fish Curry (Choo Chee Pla)

Prepare the Aromatics

Remove the stems from the kaffir lime leaves. For garnish, roll and slice the leaves as thinly as possible. For the sauce, chop them very finely so they are easy to chew. Remove the seeds from the chilli and slice thinly for garnish.

Start the Curry Sauce

Place a wok or pan over medium heat. Add a portion of the coconut milk along with the red curry paste. Allow to boil and fry together, stirring occasionally, for 3 to 4 minutes until thick and the coconut oil starts separating around the edges.

💡 Chef's Tip: If using store-bought curry paste, taste it before seasoning as it may already be quite salty.

Season the Sauce

Season with palm sugar, fish sauce, and salt to taste. Add the finely chopped kaffir lime leaves and stir well. Pour in the remaining coconut milk, stir for 30 seconds, then turn off the heat and set aside.

Prepare the Crispy Fish

Pat the fish skin completely dry. Mix the cornflour and baking soda in a bowl. Press the fish fillets skin-side down into the flour mixture and pat off any excess.

Fry the Fish

Place the fish fillets skin-side down into hot oil. Season the exposed meat side with salt and black pepper. Fry for 2 to 3 minutes until the skin is golden and crispy. Flip and cook the other side for a few minutes, then set aside.

Combine and Serve

Reheat the curry sauce over medium heat. Place the fish fillets into the sauce and let them sit for a few minutes so the flavour infuses. Top with sliced kaffir lime leaves and red chilli. Serve immediately with hot steamed rice.