Chu chi(ฉู่ฉี่), also spelled choo chee, consists of a main ingredient, usually fish or seafood, smothered in curry. It is a Thai dish from southern or central Thai cuisine. It is not often referred to as chu chi curry, or kaeng chu chi(แก่งฉู่ฉี่).

The curry tends to be thick or even dry and reddish orange in color. Palm sugar and fish sauce are common additions. Finely sliced kaffir lime leaf and chili are common garnishes.

Historically, chu chi was often made with climbing perch(ปลาหมอ); today mackerel is popular as well as other fish fillets and shrimp.

Recipe

Ingredients

• fish, shrimp, or other seafood, grilled or poached or steamed or otherwise cooked
• 2 clove garlic
• 4 red bird eye chili
• 2 red chili, seeded [substitute 1 red bell pepper]
• salt
• 1 shallot
• 1 lemongrass core
• 1 tsp galangal
• coriander root or 20 coriander seed
• 8 white peppercorn or black peppercorn
• 1 makrut lime zest
• ½ cup coconut cream
• ¼ – ½ cup water
• 1 tbsp palm sugar
• makrut lime leaf, finely sliced

Directions

• pound garlic, chili, salt, shallot, lemongrass, galangal, coriander, white peppercorn, makrut lime zest
• sauté
• add coconut cream, water, palm sugar
• pour over cooked fish or seafood
• serve