Recipes

Unlike than the more common Thai curry, or gaeng, which generally has the consistency of soup and is served in a bowl, choo chee curry uses less coconut milk, resulting in a thicker sauce that is served on a plate. In Thailand, part of nearly every trip to the market is a visit to the curry-paste merchant who sells fresh pastes to suit whatever recipe a shopper is planning to make. These pastes make it easy to cook up a quick-and-fancy dish at home. Commercially prepared bottled or canned curry pastes are available as well, both in Thailand and overseas, but the pastes are easy to make at home in a blender or food processor.

½ cup (4 fl oz/125 ml) coconut cream
1 tablespoon red curry paste
1 tablespoon palm sugar or brown sugar
1–2 tablespoons fish sauce
1 cup (8 fl oz/250 ml) coconut milk
10 kaffir lime leaves
1 tablespoon vegetable oil
3/4 lb (375 g) sea scallops
handful of fresh Thai basil leaves, plus sprigs for garnish
1 fresh red chile, seeded and finely sliced

In a wok or saucepan over medium-high heat, bring the coconut cream to a gentle boil. Adjust the heat to maintain a gentle boil and cook, stirring continuously, until tiny beads of oil appear on the surface, 5–8 minutes. Add the curry paste and fry gently, stirring constantly, for about 2 minutes to cook the paste and develop the flavors. Add the palm sugar or brown sugar and the fish sauce and stir for a few seconds. Add the coconut milk and lime leaves and bring to a boil. Reduce the heat to medium-low and simmer gently, stirring occasionally, for about 5 minutes to blend the flavors.

Meanwhile, in a frying pan over medium-high heat, warm the vegetable oil. While the oil is heating, pat the scallops dry with paper towels. When the oil is hot, add as many of the scallops as will fit in a single layer. Let the scallops brown, undisturbed, for about 1 minute. Using tongs, turn the scallops over and brown on the second sides, about 1 minute longer. Transfer to a plate. Repeat with the remaining scallops.

When the sauce thickens to a rich, creamy consistency, taste and adjust the seasonings with curry paste, palm sugar, or fish sauce. Add the scallops and the basil leaves and stir only long enough to heat through. Transfer to a serving platter and garnish with the chile slices and basil sprigs.