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Shrimp choo chee curry with jasmine rice

Shrimp choo chee curry is a thick Thai red curry made with coconut milk, served over jasmine rice, for 4 people in 30 minutes, easy, at €4.70 per person. Success comes from cooking the curry paste in the coconut cream until the oil separates out, a sign the flavors have developed.

Tonight, a trip to Thailand with choo chee, a thick red coconut curry, plump shrimp, and jasmine rice.

Shrimp choo chee curry with jasmine rice
Total time
30 min
Difficulty
Easy
Cost per person
€4.70
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Winter

Choo chee stands apart from other Thai curries thanks to its texture, thicker and almost clingy, coating the shrimp instead of drowning them in broth. Reduced coconut milk makes a concentrated, rich, slightly sweet sauce, lifted by chili and the freshness of basil and lime. The shrimp stay firm and plump if you watch their cooking time closely.

This is a dish for a weeknight when you want a quick change of scenery, or for a dinner with friends when you want something different without spending the whole evening cooking. Thirty minutes is all it takes, and the jasmine rice cooks while the sauce simmers. Mon Chou walks you through each step so the sauce reaches the right thickness on the first try.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 600 g

Pantry

  • Coconut milkoften in the pantry 40 cl
  • Red curry pasteoften in the pantry 3 tbsp
  • Fish sauceoften in the pantry 1 tbsp
  • Palm sugar or brown sugaroften in the pantry 1 tsp
  • Jasmine riceoften in the pantry 300 g
  • Sunflower oiloften in the pantry 1 tbsp

Fruits and vegetables

  • Lime 1
  • Thai basil or basil 8 sprigs
  • Fresh chili 1

Allergens Shellfish, Fish

The step by step recipe

  1. Cook the jasmine rice in a large pot of salted water or using the absorption method. 12 min

    Rinse it first to remove excess starch.

  2. Heat the oil, add the curry paste and half the coconut cream, and cook until the oil separates out. 4 min

    Use the thick part from the can, it separates faster.

  3. Add the rest of the coconut milk, the fish sauce, and the sugar, and let it thicken over medium heat. 6 min

    The sauce should be thicker than an ordinary curry, that's what makes it choo chee.

  4. Add the shrimp to the sauce and let them cook. 3 min

    As soon as they turn pink, take them off the heat, they firm up fast.

  5. Sprinkle with shredded basil and sliced chili, add a squeeze of lime, and serve over the rice.

    If you don't have kaffir lime leaves, grate a little lime zest into the sauce instead.

Our tips to get it right

  • Taste the sauce before adding the shrimp, that's your moment to adjust the salt with a bit more fish sauce or add sugar if it tastes too sharp.
  • Use thawed, well drained shrimp, otherwise the water they release will thin out the sauce and keep it from staying thick.
  • Save the lime for the very end, its acidity fades fast with heat and loses its punch if added too early.

The variations

  • Swap the shrimp for chunks of chicken or firm white fish, adjusting the cooking time based on thickness.
  • For a vegetarian version, use pan fried firm tofu with vegetables like green beans or napa cabbage instead of shrimp.
  • To save time, use precooked rice you just reheat and a ready made curry paste, and the dish comes together in fifteen minutes.

What to serve it with

  • Extra plain jasmine rice
  • Vinegared cucumber salad
  • Jasmine iced tea

Storage

Choo chee keeps for 2 days in the fridge in a sealed container, stored separately from the rice. It doesn't freeze especially well since the shrimp lose their texture. Reheat gently in a pan or over low heat so they don't turn rubbery.

Questions about this dish

Can you make the sauce ahead of time?

Yes, you can make the curry sauce up to the step before adding the shrimp and keep it in the fridge for a day. Reheat it gently, then add the raw shrimp at the last moment so they stay tender.

Which red curry paste should you use?

A standard store bought Thai red curry paste works well, it already contains chili, lemongrass, and galangal. Brands vary in strength, so taste before adding more.

Can you replace the palm sugar?

Brown sugar works well and gives a similar result, with a slightly different caramel note. Avoid white sugar, since it's less rounded in flavor.

How do you know when the shrimp are done?

They turn from translucent gray to opaque pink and curl slightly into a C shape. Three minutes is usually enough, beyond that they turn firm and lose their tenderness.

How long does it take to make a shrimp choo chee curry with jasmine rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a shrimp choo chee curry with jasmine rice?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shrimp choo chee curry with jasmine rice cost?

About €4.70 per serving, or €18.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, fish. Always check the labels of the products you buy.

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