Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2023, Clay Irving <>, Manhattan Beach, CA USA

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Chu Chi Pa (Curried Spicy Mackerel) ฉูฉี่ป่า

Recipe from: Appon's Thai Food

Mackerel is an oily fish and a good source of essential fish oils. This dish is how we serve it in Thailand, with a spicy green pepper and curry sauce together with strips of lime leaves.

1 to 2 Mackerel Fish
250 ml Coconut Milk
1 Tablespoon Red Curry Paste
½ Teaspoon Salt
1 Teaspoon Sugar
2 Kaffir Leaves
2 Red Chiles

Clean the mackerel and cut in half, gut it and steam for 10 minutes.

Put the coconut milk in the frying pan and warm it on the heat. When the coconut milk starts to steam, add the red curry paste and oil and stir until mixed for 30 seconds. Add the salt and sugar until it's all mixed together then turn off the heat.

Place the mackerel on a plate, spoon over the red curry paste and finely slice the kaffir leaves and chiles and garnish the fish dish with it.

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