CHOO CHEE RED CURRY SHRIMP (CHOO CHEE GKOONG)
Found this on the net and made it for dinner tonight. It was fantastic! I bought shelled, deveined prawns, didn't bother with the salt bath and didn't pound the chillies. I also used regular basil as that's what I had. Said to serve 4 to 5 with rice and other dishes; two of us polished it off with rice. Recipe is from Dancing Shrimp: Favorite Thai Recipes for Seafood. Sauce can also be used on fish or substitute squid, scallops, shelled clams and mussels, or a combination of shellfish and mollusks for the shrimp.
Provided by Soobeeoz
Categories Asian
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Shell, devein, and butterfly the shrimp; give them a saltwater bath to freshen. Rinse and drain well, and let sit at room temperature for 20 minutes before cooking.
- Cut two of the three red peppers into thin rounds, including seeds, and pound with a mortar and pestle to a coarse paste. Cut the other pepper with seeds into fine inch-long slivers.
- Heat 2/3 cup coconut cream in a wok or skillet over high heat. When it has warmed to a smooth consistency, spoon out 1 tablespoon and reserve. Reduce remaining cream for a few minutes until it is thick and bubbly and the oil begins to separate from the cream. Add curry paste, mushing it into the cream and fry, while stirring, over medium-high heat for a few minutes until it is aromatic and darker in color and the mixture is very thick.
- Increase heat to high and add the remaining 1/3 cup coconut cream, stirring to make a thick, well-blended sauce. Season to taste with fish sauce and palm sugar stirring well to melt sugar and blend seasonings. Toss in shrimp and cook in the sauce, stirring frequently. When the shrimp have lost their raw pink color on the outside, stir in the crushed chillies and kaffir lime leaves. Stir-fry 10 to 15 seconds before adding basil and slivered chilli. Stir well to wilt basil and, when shrimp are just cooked through, turn off heat.
- Transfer to a serving dish and drizzle reserved tablespoon of coconut cream over shrimp. Garnish with a sprig or two of basil.
Nutrition Facts : Calories 247.1, Fat 4, SaturatedFat 0.8, Cholesterol 345.6, Sodium 337.9, Carbohydrate 3.2, Fiber 0.8, Sugar 0.5, Protein 46.6
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Mark Lekeaka
[email protected]I'm allergic to coconut milk, so I used almond milk in this Choo Chee Red Curry Shrimp. It was still very flavorful!
Sarah Beth
[email protected]I'm a vegetarian, so I substituted tofu for the shrimp in this Choo Chee Red Curry Shrimp. It was delicious!
Kgadi Sharlotte
[email protected]This Choo Chee Red Curry Shrimp was a bit expensive to make, but it was a special occasion meal.
Angel Bueaty
[email protected]I'm a beginner cook, and this Choo Chee Red Curry Shrimp was a bit too challenging for me.
Rigo Tovar
[email protected]This Choo Chee Red Curry Shrimp was a bit time-consuming to make, but it was well worth the effort.
Hammad Akhtar140
[email protected]I followed the recipe exactly, but my Choo Chee Red Curry Shrimp didn't turn out as creamy as I expected.
RISHAD SHIKDER
[email protected]The Choo Chee Red Curry Shrimp was easy to make, but it wasn't as flavorful as I expected.
Philip Kojo
[email protected]The shrimp in this Choo Chee Red Curry Shrimp were a bit overcooked, but the sauce was very flavorful.
Maksud Ahamed
[email protected]The Choo Chee Red Curry Shrimp was a bit bland for my taste. I think I'll add some more spices next time.
GANU BESTWAY
[email protected]This Choo Chee Red Curry Shrimp was a bit too spicy for me, but it was still very flavorful. I think next time I'll use less curry paste.
Antwon Davis
[email protected]I'm always looking for new and exciting recipes, and this Choo Chee Red Curry Shrimp definitely fit the bill! The flavors were incredible, and the shrimp were cooked to perfection. I will definitely be making this again soon.
Arniko Kumar
[email protected]This Choo Chee Red Curry Shrimp was a hit at my dinner party! Everyone loved the creamy, flavorful sauce and the perfectly cooked shrimp. I will definitely be making this again for my next party.
Smiso MrTop Insizwa
[email protected]I'm not a huge fan of shrimp, but I decided to give this Choo Chee Red Curry Shrimp a try anyway. I'm so glad I did! The shrimp were cooked perfectly, and the sauce was incredibly flavorful. I served it over jasmine rice, and it was a delicious meal.
Atif Jani
[email protected]I love spicy food, and this Choo Chee Red Curry Shrimp definitely delivered! The curry paste was incredibly flavorful, and the coconut milk helped to balance out the heat. The shrimp were cooked perfectly, and the overall dish was incredibly satisfyi
Dalal Shamout
[email protected]This recipe was a bit more involved than I expected, but it was well worth the effort! The Choo Chee Red Curry Shrimp was absolutely delicious, and the sauce was incredible. I served it over jasmine rice, and it was a perfect meal.
Yoseph Abera
[email protected]I'm a big fan of Thai food, and this Choo Chee Red Curry Shrimp did not disappoint! The flavors were incredible, and the shrimp were cooked to perfection. I will definitely be making this again soon.
STRIKER DEDONSTAR
[email protected]This Choo Chee Red Curry Shrimp was easy to make and absolutely delicious! I followed the recipe exactly, and it turned out perfectly. The sauce was creamy and flavorful, and the shrimp were cooked perfectly. I served it over jasmine rice, and it was
Nawazish Khan
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of spicy food, but I'm so glad I did! The curry paste was surprisingly mild, and the coconut milk helped to mellow out the heat. The shrimp were cooked perfectly, and the overall dish
Sharon Washington
[email protected]I've tried many Choo Chee Red Curry Shrimp recipes, but this one is by far the best. The flavors are incredibly balanced, and the sauce is so creamy and flavorful. I highly recommend this recipe!
Nanyanzi Jannat
[email protected]This Choo Chee Red Curry Shrimp was an absolute delight! The creamy, rich sauce had just the right amount of heat, and the shrimp were cooked perfectly. I served it over jasmine rice, and it was a perfect meal. I will definitely be making this again!