Chu Chee Curry

🔥 Prep

• Cut the 200 g white fish fillet into bite‑sized pieces (about 2‑cm cubes).
• Measure out 2 tbsp red curry paste and have it ready.
• Measure out 100 ml coconut cream.
• Rinse 3 kaffir lime leaves, pat dry, and tear them slightly to release aroma.
• Measure out 1 tsp fish sauce and 1 tsp sugar.
• Measure 0.25 cup Thai basil leaves, loosely packed, and set aside.

🔥 Cook

• 1. Heat 1 tbsp oil in a wok or large skillet over medium heat until shimmering.
• 2. Add the fish pieces and sear for 2 minutes per side until lightly browned; remove and set aside.
• 3. Reduce heat to medium, add the 2 tbsp red curry paste, and fry for 1 minute until fragrant, stirring constantly.
• 4. Pour in the 100 ml coconut cream, stir to combine, and bring to a gentle simmer over low heat for 2 minutes.
• 5. Return the seared fish to the pan, add the torn kaffir lime leaves, 1 tsp fish sauce, and 1 tsp sugar; toss to coat and simmer for 3‑4 minutes over low heat, allowing the liquid to reduce and the curry to cling to the fish (dry style).
• 6. Remove from heat, stir in the 0.25 cup Thai basil until wilted (about 30 seconds), then transfer to a serving dish.

🔥 Serve

• Spoon the dry Chu Chee curry onto a warm plate, garnish with a few extra Thai basil leaves and a lime wedge if desired.
• Serve immediately with steamed jasmine rice or sticky rice to balance the flavors.
• Pair with a simple cucumber salad or lightly steamed Asian greens for a complete meal.