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Choo Chee Chicken Curry Recipe (Thai-Australian Fusion)

02/02/2017 (Last Updated: 03/12/2019)
 

Ready in 15mins, this Choo Chee Curry with Chicken recipe is a beloved Thai-Australian fusion dish. It features an easy Choo Chee curry sauce made with fragrant Thai red curry,  creamy coconut, kaffir lime and a hint of sugar for the perfect mid-week dinner. (And if you’re lucky, there may just be leftovers for lunch the next day!)

Plate of Choo Chee Chicken Curry on rice.

Why We Love This Recipe

  • What’s not to love? 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.
  • Choo Chee Chicken is literally PACKED with flavour and is super easy to whip up in 15 minutes or less.

Plate of Choo Chee Chicken Curry on rice.

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Where does Choo Chee Chicken Originate?

Despite its origins in Thai cuisine, this Choo Chee Curry with Chicken recipe is actually more of a fusion dish. We first discovered it in our home city of Adelaide, South Australia.

You can taste the Thai origins of this dish in its creamy coconut infused curry sauce, made with Thai red curry paste, finely sliced fresh kaffir lime leaves, palm sugar and fish sauce. 

Traditionally this style of red curry would usually be paired with seafood in Thailand, but in Adelaide, it’s more popularly served with chicken. 

Plate of Choo Chee Chicken Curry on 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.

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 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. If you prefer to leave it out, you might like to add a little salt to taste. 

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 or raw sugar if you can’t find palm sugar readily.

Plate of Choo Chee Chicken Curry on rice.

How to Make Choo Chee Chicken Curry

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.

Frying thinly sliced chicken pieces in oil.

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).

Choo chee sauce cooking in a saucepan.

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.

Adding grated palm sugar to choo chee curry sauce cooking on the stove.

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!

Pouring choo chee sauce on freshly cooked chicken and rice.

 

Tips

  • Whether you’re making Choo Chee Chicken or fish, or prawns, or pork, etc, you can actually 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 depending on your preference.
  • To slice kaffir lime leaves super thinly, first separate the leaves and then stack two or three at a time on top of each other. Roll up into a cylinder shape and then finely slice with a sharp knife. It’s much easier to slice the kaffir leaves this way than it is to chop them flat.
  • 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! 

 

Plate of Choo Chee Chicken Curry on rice.

FAQs

Can you cook Choo Chee Chicken in advance?

For the best and freshest flavour, serve Choo Chee Chicken straight away after cooking. If needed, the sauce can be made a few hours in advance, then poured over freshly cooked chicken. 

Can Choo Chee Chicken be frozen?

Yes, you can freeze Choo Chee Chicken Curry. For best results, use within 1 month of freezing. The longer you leave it in the freezer, the more likely it is that the coconut milk will separate and start to look grainy. 

What to serve with Choo Chee Chicken?

For a simple mid-week dinner, serve Choo Chee Chicken with fluffy white rice (jasmine or basmati pair perfectly). 

Variations & Substitutes

  • Choo Chee Curry sauce pairs perfectly with white fish, prawns and even pork instead of chicken. For a vegetarian option, why not try it with tofu or eggplant with bell pepper or enoki mushrooms? 
  • For a vegan version, omit the fish sauce and make sure to use a vegan red curry paste. You may want to add a little extra salt to balance the flavour. 

 

So there you have it! Our favourite Adelaide-Thai fusion dish is ready in around 15 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?

 

More Delicious Thai Recipes To Try

 

★ Did you make this recipe? Please leave a star rating below!

Plate of Choo Chee Chicken Curry on rice.

Choo Chee Chicken Curry Recipe

Ready in 15mins, this Choo Chee Curry with Chicken recipe is a beloved Thai-Australian fusion dish. It features an easy Choo Chee curry sauce made with fragrant Thai red curry,  creamy coconut, kaffir lime and a hint of sugar for the perfect mid-week dinner. (And if you're lucky, there may just be leftovers for lunch the next day!)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dinner
Cuisine: Thai
Servings: 4 servings
Calories: 795kcal
Author: Wandercooks
Cost: $15-20

Equipment

  • Large frying pan
  • Small saucepan

Ingredients

  • 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

Instructions

  • 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.
    Frying thinly sliced chicken pieces in oil.
  • 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).
    Choo chee sauce cooking in a saucepan.
  • 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.
    Adding grated palm sugar to choo chee curry sauce cooking on the stove.
  • 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.
    Pouring choo chee sauce on freshly cooked chicken and rice.
  • Best eaten with a spoon and a fork!

Video

Notes

Tips

  • Whether you're making Choo Chee Chicken or fish, or prawns, or pork, etc, you can actually 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 depending on your preference.
  • To slice kaffir lime leaves super thinly, first separate the leaves and then stack two or three at a time on top of each other. Roll up into a cylinder shape and then finely slice with a sharp knife. It's much easier to slice the kaffir leaves this way than it is to chop them flat.
  • 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! 🙂

 

FAQs

  • Can you cook Choo Chee Chicken in advance? For the best and freshest flavour, serve Choo Chee Chicken straight away after cooking. If needed, the sauce can be made a few hours in advance, then poured over freshly cooked chicken. 
  • Can Choo Chee Chicken be frozen? Yes, you can freeze Choo Chee Chicken Curry. For best results, use within 1 month of freezing. The longer you leave it in the freezer, the more likely it is that the coconut milk will separate and start to look grainy. 
  • What to serve with Choo Chee Chicken? For a simple mid-week dinner, serve Choo Chee Chicken with fluffy white rice (jasmine or basmati pair perfectly). 

 

Variations & Substitutes

  • Choo Chee Curry sauce pairs perfectly with white fish, prawns and even pork. For a vegetarian option, why not try it with tofu or eggplant with bell pepper or enoki mushrooms? 
  • For a vegan version, omit the fish sauce and make sure to use a vegan red curry paste. You may want to add a little extra salt to balance the flavour. 

 

Nutrition

Calories: 795kcal | Carbohydrates: 53g | Protein: 32g | Fat: 52g | Saturated Fat: 43g | Cholesterol: 72mg | Sodium: 492mg | Potassium: 827mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1155IU | Vitamin C: 14.1mg | Calcium: 40mg | Iron: 3.2mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

 

Where We Learned This Recipe

We first discovered it by wandering a little closer to home… Or rather, our home city of Adelaide, South Australia. Also home to the South Aussie Pie Floater and other weird and wonderful Australian creations.)

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!

 

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26 Comments

  • Reply
    Alexandra @ It's Not Complicated Recipes
    24/01/2019 at 4:19 pm

    So excited to give this a try when I get home from a few days away – this looks absolutely GORGEOUS!

    • Reply
      Wandercooks
      28/01/2019 at 1:43 pm

      Yaas, sounds like a plan – hope you enjoy! 🙂

  • Reply
    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.

    • Reply
      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!

  • Reply
    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!

    • Reply
      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!

  • Reply
    Sarah
    08/02/2017 at 10:46 am

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

    • Reply
      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!

  • Reply
    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!

    • Reply
      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!

  • Reply
    Deanna
    07/02/2017 at 1:28 pm

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

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

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

  • Reply
    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!)!

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

      You’re totally welcome Heather!

  • Reply
    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!

    • Reply
      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!

  • Reply
    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! 🙂

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

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

  • Reply
    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 😉

    • Reply
      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. 🙂

  • Reply
    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.

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

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

  • Reply
    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 😀

    • Reply
      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!

  • Reply
    Sandi G
    02/02/2017 at 4:59 pm

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

    • Reply
      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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