Dinner/ Recipes

Choo Chee Chicken Curry Recipe (Thai)

This Choo Chee Chicken recipe is for Adelaide’s beloved Thai dish. It’s super quick, packed with flavour and ready in 15mins. Thai red curry based, creamy coconut sauce, fragrant kaffir lime and crispy chicken – that’s Choo Chee Chicken curry. Ready to get started?

Choo Chee Chicken Curry Recipe (Thai) - A red curry based, creamy coconut sauce with fragrant kaffir lime and crispy chicken. So addictive, you'll want 10 plates. | wandercooks.com

(In a rush? Click here to jump straight to the recipe!)

Are you ready to be just a teensy, weensy, little bit OBSESSED with Choo Chee Chicken Curry?

Because if you try this recipe, you totally will be. Like we totally are, and not just because it’s as fun to say as it is to eat. 😂

There’s just something about that glossy, spicy, coconut and red curry sauce infused with citrusy kaffir lime that will have you coming back for seconds.

(And thirds, and…)

Choo Chee Chicken Curry Recipe (Thai) - A red curry based, creamy coconut sauce with fragrant kaffir lime and crispy chicken. So addictive, you'll want 10 plates. | wandercooks.comQuick note: There may be a couple of affiliate links in this post, which means that we may get a few cents if you purchase something through the link. We want to make sure some of our hard-to-find ingredients are reachable at the click of a button. If you have any questions feel free to contact us.

Now, despite its origins in Thai cuisine, this Choo Chee Chicken Curry Recipe / Thai Red Curry is actually more of a fusion dish.

In fact, we first discovered it by wandering a little closer to home…

Or rather, our home city of Adelaide, South Australia. High five Rads, we love you!

(P.S. In case you’re wondering, Rads, aka Adelaide, is also home to the South Aussie Pie Floater and other weird and wonderful Australian creations.) 😉

Choo Chee Chicken Curry Recipe (Thai) - A red curry based, creamy coconut sauce with fragrant kaffir lime and crispy chicken. So addictive, you'll want 10 plates. | wandercooks.com

Our friend Kat took us to Star of Siam Thai Restaurant in Adelaide one night and since then we’ve never looked back.

We’ll literally order Choo Chee Chicken every time we go back, despite promising ourselves that this time we’ll order something new.

Is it the same for you too when you find something you love? If so, we feel ya!

Venturing across to Choo Chee’s Thai origins we discovered that this creamy coconut infused red curry dish is usually paired with seafood.

According to High Heel Gourmet, Choo Chee curry is almost never served with any other kind of land-based protein.

“I guess it’s because the curry paste doesn’t contain any spice that Thai people like to add to cover the “game” smell of land animals,” she says.

In Adelaide restaurants you’ll find it made with fish, prawns or chicken. And we’ve also heard of it being made with tofu, eggplant or pork!

We might experiment with these variations one day, but for now, I think Choo Chee Chicken Curry will always be our favourite. ❤️

Choo Chee Chicken Curry Recipe (Thai) - A red curry based, creamy coconut sauce with fragrant kaffir lime and crispy chicken. So addictive, you'll want 10 plates. | wandercooks.com

Choo Chee Chicken Curry Recipe

To make your very own Choo Chee Chicken (or fish, or prawns, or pork, or…), you first cook the meat separately however you like.

We usually stir fry the thinly sliced chicken but it’s also fine to poach, grill, or steam the meat depending on your preference.

The Choo Chee sauce is then poured generously over the top of the chicken and served with steamed jasmine rice.


What You’ll Need To Make Choo Chee Chicken Curry

Red Curry Paste

For the Adelaide fusion version of this recipe feel free to use your favourite panang curry paste or pre-made Thai red curry paste. If you’re super keen to create your own special choo chee red curry paste, check out the recipe from High Heel Gourmet.

Coconut Cream

Coconut Cream is thicker and richer than coconut milk. It’s made by simmering four parts shredded coconut in one part water. If you’re keen to find out more, The Kitchn did a great article on the differences between coconut milk and cream. If you can’t find it in your local supermarket, try checking your nearest Asian import store or look for coconut cream online.

Kaffir Lime Leaves

If you’re after that classic Choo Chee Chicken flavour then you won’t want to miss out on kaffir lime leaves. Depending on where you live, you might source them fresh from your local market or import store, or pre-sliced and bottled in the Asian section of your local supermarket.

You can also find dried kaffir lime leaves online from Amazon. Now, please note that we haven’t personally tried them before, and have just popped in this link if you’d like to investigate.

Have you ever tried using dried kaffir lime leaves? What were they like? Would you recommend them as a substitute? 

Fish Sauce

This is essential. Fish sauce gives your Choo Chee Chicken that classic Thai saltiness. Again, you can usually find it in import stores, some supermarkets or buy fish sauce online. (Try Amazon, or Sunmart Asian Grocery store if you live in Australia).

Palm Sugar

Palm sugar is a gorgeous natural sweetener with a mild caramel flavour. Feel free to substitute with coconut sugar or regular brown sugar if you can’t find palm sugar readily.

——  **PIN ME & COOK ME LATER**  ——

Choo Chee Chicken Curry Recipe (Thai) - A red curry based, creamy coconut sauce with fragrant kaffir lime and crispy chicken. So addictive, you'll want 10 plates. | wandercooks.com

So there you have it! Our favourite Adelaide x Thai fusion dish is ready in around 20 mins, and the more we make it the quicker we get at it.

Though… whether that’s from memorising the recipe… or sheer anticipation, we’re not quite sure. 😛

Do you love Choo Chee Chicken Curry? What’s your favourite way to prepare this dish?

5.0 from 5 reviews
Choo Chee Chicken Curry Recipe
Prep time
Cook time
Total time
This recipe for Adelaide’s beloved Thai dish is super simple, packed with flavour and ready in 15 minutes. Plus, you’ll only need a handful of easily sourced ingredients for this mouthwatering Choo Chee Chicken Curry Recipe. Ready to get started?
Recipe type: Dinner
Cuisine: Thai
Serves: 4
  1. Woohoo, let's get started by heating up 2 tbsp vegetable oil in a large fry pan. Quickly fry the chicken in batches it transforms into a deliciously crispy golden brown. Remove from the heat and set aside.
  2. Meanwhile, pop the red curry paste in a small saucepan with 2 tbsp of vegetable oil and stir. Continue to heat gently until fragrant. Pour in the coconut cream and most of the chopped kaffir lime leaves (keep the rest for a gorgeous garnish).
  3. After the sauce has heated through, reduce the heat to low and stir in the fish sauce and grated palm sugar. Remove from the heat and set aside.
  4. Now plate everything up by popping a scoop of cooked rice into your serving bowl and layer with cooked chicken. Pour over with plenty of curry sauce then garnish with extra chopped kaffir lime leaves and finely sliced capsicum.
  5. Best eaten with a spoon and a fork!
We prefer to leave the sliced kaffir lime leaf in the dish when serving for more of that gorgeous citrusy flavour, but if you don’t like the texture (it’s quite a firm leaf), feel free to strain the sauce before serving.
According to High Heel Gourmet, a good Choo Chee curry will have a “very prominent coconut smell with some red coconut oil on top.” So don't be concerned if the sauce looks like it has separated with some of the oil floating on top - it's actually a good sign! 🙂




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  • Deneka Scott
    14/02/2017 at 10:44 am

    This looks amazing! Was introduced to chu chee (spelling is from the can of chu chee curry paste, by Maesri – from Thailand – that I can buy in Hong Kong Market here in Houston – but, haven’t ever seen a recipe to make my own so kudos) at a wonderful Thai restaurant in Houston called Nidda. There, they prepare “Chu Chee Eggplant” – they make a tempura style eggplant – I call it tempura style because it tastes lighter than any tempura I have ever had – more like “eggplant pillows”. They also do the same with tempura style shrimp. Keeping the plate for the remaining sauce is a requirement! Can’t wait to try.

    • Wandercooks
      17/02/2017 at 2:40 pm

      Oh yum Deneka, that eggplant version sounds pretty incredible – and we 100% agree with devouring every last drop of sauce. So glad we could help you to cook your own at home too!

  • Dorothy at Shockingly Delicious
    08/02/2017 at 12:39 pm

    I’m loving the name! I can’t wait to try this one. The flavors sound great!

    • Wandercooks
      10/02/2017 at 12:04 pm

      Hi Dorothy – they are. We love how quick it is to put together as well, it makes for the perfect weeknight meal with-out having to get take-away!

  • Sarah
    08/02/2017 at 10:46 am

    I love curries that use coconut milk/cream! This sounds phenomenal!

    • Wandercooks
      10/02/2017 at 12:05 pm

      Awesome Sarah! Then we think you’ll LOVE this one. The kaffir lime balances the richness of the coconut flavour perfectly. Enjoy!

  • Chef Mireille
    08/02/2017 at 8:10 am

    After visiting Thailand last year, the food we get here in the West (and I guess in Australia, you are even closer) bares little resemblance to authentic Thai food…but boy is it still delicious!

    • Wandercooks
      10/02/2017 at 12:06 pm

      That’s exactly right Mireille. They would usually serve this with fish or prawns in Thailand, but in the Western world – chicken is the go-to meat!

  • Deanna
    07/02/2017 at 1:28 pm

    Mmm this looks good! I never heard about choo chee 🙂

    • Wandercooks
      07/02/2017 at 1:50 pm

      Prepare to be amazed (…and or completely addicted). 😛

  • Heather @Boston Girl Bakes
    07/02/2017 at 9:01 am

    Ooh now here is a dish to awaken my taste buds! Thanks for including all the places to find these unique ingredients (love that the kefir lime leaves are on Amazon!)!

    • Wandercooks
      07/02/2017 at 1:49 pm

      You’re totally welcome Heather!

  • anna
    07/02/2017 at 5:03 am

    I’m normally more inclined to put cream sauce on pasta (see: my blog) but this might be the first thai dish I make at home. pinning this immed!

    • Wandercooks
      07/02/2017 at 1:48 pm

      Hey Anna, we love your style! Would be very intrigued to see just what Italian herb you could pair with this Thai dish to pull off a brand new creation. 😉 Let us know if you decide to try this one, we’d love to hear your thoughts!

  • Sarah
    02/02/2017 at 10:13 pm

    I am always looking for new chicken curry recipes {talk about yum!} and this was looks like perfection! Especially that name…so fun! Thanks for sharing! 🙂

    • Wandercooks
      07/02/2017 at 1:53 pm

      Tee hee, we’ll never get sick of this one – name or recipe! 😛

  • Thanh | Eat, Little Bird
    02/02/2017 at 8:35 pm

    What stunning photos! I want to dive right into the screen! This curry is exactly my kind of food. And lovely to find another Aussie blogger … I grew up in Bris-Vegas 😉

    • Wandercooks
      07/02/2017 at 1:53 pm

      Thanks Thanh, so lovely to hear from you, we love connecting with fellow Aussie bloggers! Would love to know what you think of this humble little Adelaide-Thai fusion dish. 🙂

  • Dannii
    02/02/2017 at 7:56 pm

    You just can’t go wrong with a classic Thai curry can you! We learnt to make an amazing one at a cooking class when we were in Thailand.

    • Wandercooks
      07/02/2017 at 1:51 pm

      Thai chicken curries are amazing – so much flavour in such a not-so-tiny bowl. 😂

  • Just Jo
    02/02/2017 at 5:31 pm

    I’ve never heard of Choo Chee before but I am loving that name! So much fun to say lol. And I bet it’s delicious – your photographs are certainly beautiful to behold 😀

    • Wandercooks
      02/02/2017 at 5:35 pm

      Eee thanks Jo, glad you like them! 😘 And totally agree haha, we never get tired of this one: the recipe OR the name!

  • Sandi G
    02/02/2017 at 4:59 pm

    This looks incredible…I love how easy you make it look for us to make.

    • Wandercooks
      02/02/2017 at 5:33 pm

      Aww shucks Sandi, that means a lot. We always try to show that our recipes are simple to make at home and packed full of worldly flavour. I hope you like this one and let us know how it goes! 🙂

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