Chu Chee Shrimp/Scallops & Mushrooms in Coconut - Thai

20m
Prep Time
20m
Cook Time
40m
Ready In


"Chu Chee is hands-down one of my favorite methods to having Thai food. It is fabulous when done right. This dish can be made with shrimp, prawns, scallops, fish, or by using a combination of the shellfish, (refer to the Note stated in the method). I have also had it prepared with strips of chicken breast, but in my opinion it's over-the-top good done with the creatures of the sea. This Thai curry recipe comes from cooking instructor and cookbook author Kasma Loha-unchit. All of Kasma's recipes are tested at home so that you will be assured of success if you follow the directions."

Original is 5 servings

Nutritional

  • Serving Size: 1 (529.5 g)
  • Calories 663.1
  • Total Fat - 29.7 g
  • Saturated Fat - 16.5 g
  • Cholesterol - 154.6 mg
  • Sodium - 1476.2 mg
  • Total Carbohydrate - 75.2 g
  • Dietary Fiber - 7.3 g
  • Sugars - 48 g
  • Protein - 31.3 g
  • Calcium - 177.4 mg
  • Iron - 4 mg
  • Vitamin C - 291.8 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Shell the shrimp/prawns and butterfly. Place in a bowl and add a teaspoon of salt and a few tablespoons of water. Mix well and set aside 15-20 minutes. Then rinse a few times with running water to wash off all the salt. Drain well.

Step 2

If you are using scallops, rinse and drain well. Make a well-blended paste out of the ingredients from fresh red peppers to shrimp paste either by pounding the chopped ingredients with a large mortar and pestle, or by pureeing them in a blender or food processor. Prepare the other ingredients as indicated.

Step 3

If using fresh mushrooms, heat a wok and add a tablespoon of oil. When the oil is hot, toss in the mushrooms and stir-fry over high heat until they begin to change color. Sprinkle in a little fish sauce to salt and cook until mushrooms have just softened. Remove from wok. (Note there is no need to precook canned straw mushrooms.)

Step 4

Spoon a cup of coconut cream from the top of a can of coconut milk into the wok and heat over high heat. Reduce the cream for a few minutes to thicken. Stir in the chilli paste and fry until aromatic and until the oil has clearly separated from the cream. Season with fish sauce and palm sugar. Reduce until the mixture is very thick before adding the prawns and/or scallops and slivered kaffir lime leaves.

Step 5

Stir-fry over high heat until shrimps/prawns/scallops are nearly cooked. Drain the pre-cooked mushrooms from their juices and toss them or the drained, canned straw mushrooms into the wok. Stir well to reheat and mix in with the chili sauce.

Step 6

Transfer to a serving dish and garnish top with a few sprigs of cilantro. Serve hot with plain steamed jasmine rice.

Notes and Pointers:This recipe is also great with fish, especially salmon. You can either cook filleted fish, cut in chunks, in the spicy sauce as with the prawns and scallops, in which case you should use a firm meat fish that does not fall apart easily when stir-fried in the wok. Alternatively, you can make the sauce by itself with all the seasonings and spoon over grilled or poached fish.


Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting shrimp, choose large shrimp or prawns for the best flavor and texture.
  • If using canned straw mushrooms, make sure to drain them thoroughly before adding to the wok.

  • Substitute the shrimp/scallops/fish with tofu: This substitution is great for vegetarians and vegans, and it provides a similar texture to the original recipe.
  • Substitute the jalapeno peppers with bell peppers: This substitution is great for those who don't like spicy food, as bell peppers are milder in flavor.

Vegetarian Chu Chee Substitute the shrimp/scallops/fish with 1 pound of firm tofu. Follow the same instructions for cooking the mushrooms, and then for the sauce, reduce the coconut cream until very thick before adding the tofu and slivered kaffir lime leaves. Stir-fry over high heat until the tofu is heated through. Drain the pre-cooked mushrooms from their juices and toss them or the drained, canned straw mushrooms into the wok. Stir well to reheat and mix in with the chili sauce.



Coconut Rice

RECOMMENDED DISH DESCRIPTION: Coconut Rice is the perfect accompaniment to this flavorful Thai dish. The sweetness of the coconut pairs perfectly with the spicy and savory flavors of the Chu Chee Shrimp/Scallops & Mushrooms. The creamy coconut rice helps to balance out the heat of the dish and adds a delicious texture to each bite.


Tom Yum Soup: Tom Yum Soup is a classic Thai soup that pairs perfectly with the Chu Chee Shrimp/Scallops & Mushrooms. The sour and spicy flavors of the soup are a great contrast to the sweetness of the Coconut Rice. The soup is also light and refreshing, providing a nice balance to the heavier flavors of the dish.




FAQ

Q: What type of fish can be used for this recipe?

A: This recipe is great with fish, especially salmon. You can either cook filleted fish, cut in chunks, in the spicy sauce as with the prawns and scallops, or you can make the sauce by itself with all the seasonings and spoon over grilled or poached fish.



Q: What ingredients do I need for this recipe?

A: You will need olive oil, garlic, red chili flakes, white wine, tomatoes, prawns, scallops, parsley, salt, and pepper. You may also want to add other herbs and spices to suit your tastes.

1 Reviews

Sue

Delicious. The stinky shrimp paste doesn't smell in the paste. It all smells good. The Thai lime leaves have a perfect flavor to go with the curry and shrimp.

5.0

review by:
(22 Jun 2023)

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Fun facts:

The Thai dish Chu Chee is believed to have been created by the famous Thai chef and restaurateur, Chalie Amatyakul, in the 1950s.

Kasma Loha-unchit, the author of this Thai curry recipe, was featured in the New York Times in the late 1990s for her cooking classes and her cookbook, Dancing Shrimp: Favorite Thai Recipes for Seafood.