Photograph of the finished Choo chee goong

Thailand · Tôm sốt cà ri Choo Chee

Choo chee goong

35 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 640 g
  • Photograph of Red curry sauce Red curry sauce 80 g
  • Photograph of Coconut milk Coconut milk 480 ml
  • Photograph of Thai lime leaves Thai lime leaves 12 leaves
  • Photograph of Chilli Chilli 4
  • Photograph of Fish sauce Fish sauce 40 ml
  • Photograph of Palm sugar Palm sugar 32 g
  • Photograph of Thai basil Thai basil 32 g
  • Photograph of Oil Oil 40 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Peel the shrimp, leaving the tails intact, slit the backs to remove the black vein, and let them drain.
  2. 2 Simmer 40 ml of coconut milk over medium heat for 5 minutes to separate the oil, then add the red curry sauce and stir-fry for 3 minutes.
  3. 3 Pour in the remaining coconut milk, season with fish sauce and palm sugar, and simmer for 5 minutes until the sauce thickens.
  4. 4 Add the shrimp and cook for 4 minutes until they curl up and turn red; do not cook for too long or the shrimp will become tough.
  5. 5 Sprinkle shredded Thai lime leaves, sliced chili peppers, and basil on top, then serve with hot rice.

With an appliance

  • Microwave 33 min

    Replace step 4: place the shrimp in the open-lidded sauce bowl and microwave at 700W for 2 minutes; reduce the cooking time by about 2 minutes, as the shrimp will cook from the heat, remaining plump and not needing to be stirred vigorously to avoid breaking the tails.

Start cooking