Chu Chee Mak Kuea Yao
Serves 3-4 Cooks in 20 minutes Difficulty EASY
Chu Chee Mak Kuea Yao is an older style, traditional southern red curry. It is not as ‘soupy’ as a normal Thai red curry. If you like your red curry more creamy then this is the one for you.
Like many Thai dishes there’s a little humour added with the naming of this dish. Chuuuuu Cheeeeee is the sound this dry curry makes as it cooks.
Cooking this Thai dish here in Khao Lak I go for the vegetarian version just using aubergines. Due to our location next to the Andaman Sea, if you can find this dish around town it could well be made with fish or shrimp.
If you can not get the long green Thai aubergines, any aubergine (egg plant) would do the job. Try and select aubergines with the same diameter along its length, they are younger and fresher.
- 2 long green aubergines, halved, then halved again length ways
- 3 Kaffir lime leaves, very finely sliced
- 3 red chilli, chopped
- 2 cloves garlic, chopped
- 1 tbsp red curry paste
- 250 ml coconut milk
- 1 tsp stock
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 3 tbsp oil
- Heat the oil in a wok and fry the garlic for a couple of minutes on a medium heat.
- Add the red curry paste and fry a couple more minutes.
- Pour in 3/4 of the coconut milk and stir well so the paste and milk mix well.
- Add the fish sauce, stock, sugar and around 50ml water. Stir well.
- Add the aubergines and cook on a medium heat for around 10 minutes stirring often.
- Add the rest of the coconut milk and half of the chilli and half of the lime leaves.
- Stir and cook for a further 5 minutes.
Serve the aubergines on steamed Jasmine rice or on a serving plate topped with the remaining chilli and lime leaves.
Hope you enjoy my Chu Chee Mak Kuea Yao by Apple 🍎 Riverside Thai Cooking in Khao Lak.