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Scallop and Prawn Chu Chee
Scallop and Prawn Chu Chee is a traditional Thai recipe for a classic, aromatic, curry of scallop meats and king prawns in a coconut milk base, flavoured with chu chee curry paste. The full recipe is presented here and I hope you enjoy this classic Thai version of: Scallop and Prawn Chu Chee.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesSpice RecipesHerb RecipesThailand Recipes
This is a classic Thai seafood curry of sallops and prawns that's flavoured with chu chee curry paste the Thai equivalent of red curry paste used with fish and seafood.
Ingredients:
3 tbsp
chu chee curry paste
540ml tinned coconut cream (do not shake the tins)
500g scallops with roe removed
500g raw king prawns (shrimp), peeled, deveined, tails intact
2–3 tbsp fish sauce
2–3 tbsp palm sugar (or jaggery)
8 makrut (kaffir lime) leaves, finely shredded
2 red chillies, thinly sliced
1 generous handful Thai basil
Method:
Spoon the thick coconut cream from the top of the tins in a saucepan, bring to a rapid simmer over medium heat, stirring occasionally, and cook for 5–10 minutes, or until the mixture ‘splits’ (the oil starts to separate).
Stir in 3 tbsp of the chu chee curry paste, reduce the heat and simmer for 10 minutes, or until fragrant.
Stir in the remaining coconut cream, scallops and prawns, and cook for 5 minutes, or until tender. Now add in the fish sauce, palm sugar, makrut leaves and chilli, and cook for 1 minute.
Finally, stir in half the Thai basil, turn into a warmed serving dish and garnish with the remaining leaves.
