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Chu Chee Curry Paste
Chu Chee Curry Paste is a traditional Thai recipe for a classic, aromatic, thick spice blend that's typically used for fish and seafood dishes. The full recipe is presented here and I hope you enjoy this classic Thai version of: Chu Chee Curry Paste.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
Makes 2 small jars
Rating: 
Tags : CurryChilli RecipesSpice RecipesHerb RecipesThailand Recipes
Chu chee is a Thai curry paste (similar to red curry paste) that's typically used for fish and seafood (see the
scallop and prawn chu chee for an example recipe).
Ingredients:
10 long red chillies, dried
1 tsp coriander seeds
1 tbsp shrimp paste
1 tbsp white peppercorns
10 makrut (kaffir lime) leaves, finely shredded 10 red Asian shallots, chopped
2 tsp finely grated makrut (kaffir lime) zest
1 tbsp chopped coriander (cilantro) stem and root, chopped
1 stem lemongrass, white part only, finely chopped
3 tbsp chopped galangal
1 tbsp chopped krachai (bottled lesser galangal)
6 garlic cloves, crushed
Method:
Wrap the shrimp paste in foil (this allows you to heat it without blending with the remaining ingredients yet).
Soak the chillies in boiling water for 5 minutes, or until soft. Drain the chillies then remove the stem and seeds before choping them.
Dry-fry the coriander seeds, shrimp paste wrapped in foil, and peppercorns in a frying pan over medium–high heat for 2–3 minutes, or until fragrant. Set aside to cool.
Using a pestle and mortar, or a spice grinder, crush or grind the coriander and peppercorns to a powder.
Add the chopped chillies, shrimp paste and ground coriander and peppercorns with the remaining curry paste ingredients in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste.
You can store this paste in a jar in the fidge for 3 days.
