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Chu-Chi Pla (Thai curry)

2410 Views 5 Replies 5 Participants Last post by  fishgutz1969
If you like Thai youre gonna love this and it is super easy to make. I wouldn't class this recipe as a 'ring-burner', but if you have a low tolerance for chillies you might remove one or two.


1. 9 dried chillis, cut and soaked.
2. 3 cloves of garlic & 5 shallots.
3. 1 tablespoon of sliced lemongrass.
4. 3 slices of galanga (or 1 teaspoon of galanga powder)
5. 1 teaspoon of shrimp paste
6. 1/2 teaspoon of salt
7. 400ml can of coconut milk
8. 2 tablespoons of fish sauce (I like a little less)
9. 1 tablespoon of palm sugar
10. 2 tablespoons of ****** lime shreds
11. 2 tablespoons of chilli shred.
12. Skinned fish fillets or prawns etc.


Blend or pound items 1, 2, 3, 4, 5 together until pasty.

Heat half of coconut milk and fry until it has an oily surface.
Add paste and fry until fragrant and thick.

Add fish sauce and sugar and stir until sugar disolves.

Add remaining coconut milk and bring to simmer.

Add skinned fish fillets and simmer until fish is cooked.

Place cooked fish on a bed of steamed jasmine rice and pour sauce over.

Garnish with shreadded ****** and chilli.
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1 - 6 of 6 Posts
Sounds like a beauty. You could easily remove the chillies altogether and it would still taste good.
Oh yeah, love the sound of this one.
Sounds very nice, thanks for that Mullet Gut :)

any suggestions on the better fish types to use for this?
Any fish will do, this recipe is great for those ordinary table fish that you have to do something with to make them palatable. I mean, the sauce is so good that it would make the crotch out of a rag doll taste good. The ideal is skinned boneless fillets. Boneless is best when your fish is covered with sauce don't you think?
Sounds great flavours.....I will have to try cheers
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