Ready in 15mins, this Choo Chee Curry with Chicken recipe is a beloved Thai dish. A Thai red curry base with creamy coconut, fragrant kaffir lime and crispy chicken – that’s Choo Chee Chicken curry. Ready to get started?
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…)
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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!
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
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 is thicker and richer than coconut milk. It’s made by simmering four parts shredded coconut in one part water. 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?
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.
—— **PIN ME & COOK ME LATER** ——
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?
- Large frying pan
- Small saucepan
- 2 chicken breasts sliced into thin flat slices
- 400 ml coconut cream
- 1 ½ tbsp thai red curry paste homemade or pre-made
- 1 tbsp fish sauce
- 1 tsp grated palm sugar
- 8-10 kaffir lime leaves finely sliced (or 1-2 tbsp dried kaffir lime leaves)
- ¼ capsicum finely sliced (to garnish)
- 4 tbsp vegetable oil for cooking
- cooked white/jasmine rice to serve
- 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.
- 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).
- 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.
- 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.
- Best eaten with a spoon and a fork!