Chu Chee Seafood Curry

Ingredients

​8 grams long dried red chillies

10 grams (1) fresh red chilli, seeds removed

20 grams galangal, chopped fine

50 grams fresh lemon grass, chopped fine (4-6 stems)

20 grams ginger, chopped fine

15 grams freshly simmered turmeric, chopped fine, or 1 teaspoon turmeric powder
150 grams shallots, chopped fine

120 grams chopped garlic

20 grams (2 teaspoons) shrimp paste (opt)

½ -1 teaspoon salt

40 grams coconut oil 

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1. Cut large dried chilli into small pieces with scissors and soak in warm water until soft, about 3-5 minutes. Drain and dry. 

2. Put chilli and salt in a small blender or mortar and blend or pound till smooth. 

3. Add galangal, lemon grass, turmeric, ginger, coconut oil and blend or pound till smooth

4. Add garlic and shallots and blend or pound again till smooth 

5. Add shrimp paste if using and mix well. 


 
Chu Chee Seafood Curry (Serves 4-6)
 
1 dessertspoon coconut oil

3-4 (600-800 grams) small fillets of a ‘meaty’ white fish, cut in chunks (e.g. monkfish, red snapper, gunnard, cod, hake, haddock, Dublin bay prawns, mussels)

130 grams (1-2 tablespoons) chu chee curry paste

1⁄2 large red chilli, seeded and sliced finely – optional

1 large bunch Thai basil, or mixture of normal basil and fresh mint, shredded

10 grams (10-12) kaffir lime leaves, stem removed and shredded finely

2 cans coconut milk

1-2 tablespoons fish sauce

½ -1 teaspoon coconut sugar or any brown sugar

1⁄4 teaspoon pepper

100 ml chicken or fish stock (fresh, or 1⁄2-1 stock cube - ‘Kallo’)

20 grams fresh coriander, chopped

Thai sweet basil and red chilli to garnish
 
 
Method

1. Heat wok, add coconut oil 

2. Add curry paste and cook for 1 minute, then add stock and simmer for 2 minutes 

3. Add coconut milk, kaffir lime leaves, basil and chilli - stir-fry for about 1 minute 

4. Add fish sauce, sugar, pepper and fish. To avoid fish breaking up cook for only about 2 minutes, stirring occasionally and very gently. 

5. Serve hot, garnished with sweet basil, coriander and chilli  


 
 
Maggie’s Tips
 

• Weigh curry paste into 3 batches of 130 grams each. The two extra batches will keep in fridge up to 3 months or frozen up to 6 months.

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• Instead of seafood try chicken. Using 4 x 200 grams chicken fillets, cut into thin strips, gently sauté in coconut oil 1 minute each side till opaque. Transfer to sauce and cook on low heat for 5-10 minutes, stirring occasionally. Serves 4-6.

 

• This curry freezes really well but personally I think like everything best eaten fresh.

 

DOWNLOAD THE RECIPE HERE

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​Recipe by: Maggie Lynch of Irish Institute of Nutrition and Health

​Website:  www.iinh.net

Join Maggie & husband Richard for their cookery demo on Saturday 8th & Sunday 9th September

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