Thai Choo Chee Curry Recipe -

Thai Choo Chee Curry Recipe

This authentic Thai choo chee curry with shrimp is easy and fast to make. It's ready in less than 30 minutes, and you only need up to 7 ingredients!

Prep Time 10

Cook Time 15

Total Time 25

Cuisine Thai

Course Main Course

Serving Size people

Heat oil in a wok or a non-stick skillet over medium heat. Sauté the shrimp until they’re cooked and red on both sides. Remove the shrimp from the pan and transfer them to a serving dish.
Into the same wok, pour 100ml (about 3.40 fl oz) of coconut milk and set it over medium heat. Allow it to boil gently while stirring, reducing the milk until you see the coconut oil beginning to separate.
Stir in the curry paste with the reduced coconut milk. Mix well until the paste is thoroughly combined with the milk.
Follow up with the remaining coconut milk. Bring the mixture to a simmer, then blend in the palm sugar and fish sauce, stirring until the sugar dissolves completely.
Add kaffir lime leaves strips and sliced chilies, give it a good stir, and turn off the heat.
Pour the choo chee curry sauce over the cooked shrimp in a serving dish. Serve alongside steaming jasmine rice and enjoy!

Use the nutrition card in this recipe as a guideline.
Shrimp - I recommend choosing large shrimp varieties such as tiger shrimp, jumbo shrimp, or even tiger prawns. You can choose to peel them in advance or not. Make sure to clean and devein them.
Red curry paste - For the best flavor, use my homemade red curry paste, which you can freeze for later use. If you're short on time, you can get a store-bought paste like Mae Ploy or Maesri at Amazon.
Large chili - I used a Thai prik chi fa chili. If you can't find this type of Thai chili pepper, you can simply use serrano peppers or others as an alternative.