Chu Chee Pla

Chu Chee Pla
Prepare ingredients.
Sprinkle 1 golden bream with 2 teaspoons of salt for both sides.
Rub spices evenly over all sides of fish.
Heat the cooking oil in a wok (for deep-frying).
Put the fish into the hot oil.
Fry until golden brown.
Remove fish from the oil.
Put aside.
Heat 2-3 tablespoons of cooking oil in a wok.
Put 1-2 tablespoons of red Thai curry paste into the hot oil.
Fry the spices until they start to get fragrant.
Add 200-250 milliliters of coconut milk.
Bring to boil.
Add 2-4 tablespoons of fish sauce.
Stir briefly.
Add the fried fish.
Spoon the sauce and pour it over the fish.
Cut 2-4 kaffir lime leaves into fine strips.
Add chopped kaffir lime leaves to the fish.
Cut 3-5 large red chili peppers into diagonal pieces.
Add chopped red chili peppers to the fish.
Continue cooking for 2-3 minutes.
Serve with cooked rice.


Chu chee pla is a Thai fried fish in red curry sauce. Chu chee is the traditional curry sauce for fish or seafood such as prawns and scallops.


1 golden bream (or other fish)
2 tablespoons red Thai curry paste (1-2 tablespoons)
2 tablespoons fish sauce (2-4 tablespoons)
2 teaspoons salt (2-3 teaspoons)
200 milliliters coconut milk (200-250 ml)
3 large red chili peppers (3-5)
2 kaffir lime leaves (2-4)
  cooking oil (for deep-frying)