Thai · Dinner
Pan-Fried Fish in Red Curry
Choo Chee Pla
A Central Thai pan-fried fish topped with a thick choo chee red curry sauce simmered in coconut cream with kaffir lime leaves, fish sauce, and palm sugar, finished with sliced chillies and Thai basil over jasmine rice.
$$
10 minsPrep
20 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
680Calories
38gProtein
42gFat
48gCarbs
8gSugar
2gFiber
820mgSodium
52mgChol
Goes well with
Viognier CondrieuViognier Condrieu — A refreshing pairing...
local
Singha lagerSingha lager — A crisp, refreshing beer...
international
Instructions
1
Prep
Pat snapper dry and dust with 1 tsp salt. Stack and thinly shred 16 kaffir lime leaves. Slice 2 long red chillies diagonally. Skim 1/2 cup thick cream from coconut milk top. Have all ingredients measured and ready.
2
Sear
Heat 4 tbsp oil in a wide pan over medium-high heat 1 minute. Lay fish flesh-side down in two portions, sear 3 minutes until deep golden. Flip and sear 2 minutes until just cooked through. Lift onto warm plates.
3
Bloom
Pour skimmed coconut cream into the same pan over medium heat, cook 90 seconds until cream splits and red-tinted oil beads surface. Add 60g red curry paste, fry 90 seconds until deeply fragrant and darkened.
4
Simmer
Pour in remaining 500ml coconut milk over medium heat with 2 tbsp fish sauce and 20g palm sugar. Bring to gentle simmer uncovered 5 minutes until sauce thickens to coat a spoon and curry oil glistens orange.
5
Finish and plate
Kill heat, fold in lime leaf shreds and chilli slices off heat 30 seconds until bruised. Spoon choo chee sauce over fish. Plate alongside 150g cooked jasmine rice per person, scatter Thai basil, serve with lime wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) snapper fillet
- 500ml (2 1/4 cup) full-fat coconut milk
- 60g (2.1 oz) red curry paste
- 16 kaffir lime leaves
- 2 tbsp fish sauce
- 20g (4 tsp) palm sugar
- 2 long red Thai chilli
- 20g (small handful) Thai basil leaves
- 4 tbsp neutral oil
- 300g (10.6 oz) cooked jasmine rice
- 2 limes