Choo Chee Curry with Mackerel

Choo chee curry is a delicious and spicy Thai dish that is typically made with fish, my version uses mackerel and it is simply divine.

Preparation of this recipe takes around 10 minutes and it cooks in around 15 minutes making it a perfect quick dinner!

Thai Mackerel Curry

When I stumbled upon choo chee (sometimes chu chee) curry I had to give it a whirl and I’m glad I did.

Not just because it has a glorious name (I have a fascination with cool food names) but because it is often made with mackerel, one of my favourite ingredients!

I spent 13 years living in central Europe only having access to smoked mackerel. Now I have returned to the UK I am on a bit of a splurge.

This Thai mackerel curry joins a recent Indian mackerel curry, devilled mackerel and whole baked mackerel with potatoes and onions.

In Thailand and across South-East Asia, short-bodied mackerel is the species used. From a flavour point of view and in terms of eating Atlantic mackerel, is a perfect sub.

I cut the mackerel into large chunks, slit the skin and then poach it in a simple coconut milk based sauce.

A sauce rocks Thai red curry paste, fish sauce, lime juice and leaves, brown sugar and loads of Thai basil to freshen everything up.

It’s a recipe that can be prepared and cooked comfortably in under 30 minutes!

Frequently Asked Questions

Can I use a different type of fish?

I have seen this made with everything from salmon to cod, I’ve even seen it made with chicken.

Although, for me oily mackerel is definitely the best fish for this dish, but I am definitely lining up something similar with sardines too!

Do I have to use a wok?

No, you could use any large saucepan. However that does make spooning the sauce over the fish a little more difficult.

What’s the best brand of curry paste to use?

A simple question with dozens of answers depending on where you live and your preferences.

I usually use either Lobo or Maesri because they are available and have decent flavour. Mae ploy is also good but more difficult for me to get my hands on.

Is it easy to make homemade Thai red curry paste?

It certainly is, and of course, I have a homemade Thai red curry paste recipe for you too.

I usually make a large batch and freeze it in ice cube trays and then pop them out and store them in a bag.

Serving Suggestions

I like to keep my sides for this Thai choo chee curry really simple.

It is pictured here with some plain rice with loads of fresh coriander and lime juice.

But it would work equally well with coconut rice, some plain jasmine rice or even some egg-fried rice if you like.

If you wanted to add some veggies then dishes like my stir fried broccoli and asparagus stir fry make nice additions.

Equipment Used

I only recommend specific brands of equipment if I believe they make a material difference to a recipe. If you have any specific questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Wok, I use a large carbon steel wok.
• Sharp kitchen knife.
• Chopping board.
• Weighing scales and or measuring cups and spoons.
• Prep bowls.