Chuchi pla

Method

1. 1 Pan-fry the fish fillets until golden brown on both sides, then set aside.
2. 2 Simmer the coconut milk until it thickens and the oil separates, then add the red curry sauce and stir-fry until fragrant.
3. 3 Pour in the remaining coconut milk, but make sure the sauce is thick; chuchi is a thick, creamy sauce, not a soup.
4. 4 Season with fish sauce and palm sugar to taste.
5. 5 Place the fish in the pan, pour the sauce over it, simmer for 3 minutes, then sprinkle with shredded lime leaves and chili peppers.

With an appliance

• Air fryer 35 min

  Replace step 1: lightly spray oil on both sides of the fillet, air fry at 190 degrees for 7 minutes and flip at the 4th minute; keep step 5 the same, only place the fish in the sauce for 3 minutes to absorb the flavor.