Choo Chee Thai Prawn Curry
Thermomix Choo Chee Thai Curry with Prawns: A Quick and Flavorful Thai Delight Made Easy
Choo Chee Thai Curry with Prawns is a rich and aromatic Thai dish featuring a thick, creamy coconut curry sauce. It's known for its vibrant red colour, balanced heat, and slightly sweet flavour, often complemented by the natural sweetness of prawns. Personally I love the name...I mean, Choo Chee...it's the noise you make as you are eating something hot and spicy while waving your hand in front of your mouth isn't it?
We love it with a little bit of Chilli Jam on the side and if you are low carb, make sure you read up about the amazing Thermomix Low Carb Cooked Rice and serve it alongside. It is the only way we are eating rice these days!
This recipe does not appear in the My Thai book, but should appear in our update of that book, if we ever get to it! This is a fantastic recipe and you will love it. The My Thai book is free to Insider Club members...it has never been a better time to join us.
Just look at what is included in that book!
Make sure you check out our other Thai recipes, this is one of my favourite cuisines and should in fact be a full sized cookbook. Make sure you stay tuned in case we decide to head over to Thailand again on a foodie adventure.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 500 Grams green prawns or shrimp
- 2 cloves garlic
- 1 brown onion peeled and halved
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Tablespoon Thai Red Curry Paste Recipe
- 1 Tablespoon Thai Chilli Jam Recipe
- 400 Grams coconut milk Recipe
- 6 makrut (kaffir) lime leaves
- 1 Tablespoon fish sauce
- 1 Tablespoon coconut sugar
- 1 Handful basil leaves
- limes to serve
- 1 red chilli julienned to garnish
- Thermomix Cooked Rice to serve Recipe
Do
- 1
De-vein the prawns and set aside in the fridge.
- 2
Place garlic, onion, and EVOO into the Thermomix bowl and chop 3 sec/speed 5. Add curry paste and chilli jam and saute 5 min/Varoma/speed 1/MC off.
- 3
Add coconut milk, lime leaves, fish sauce and coconut sugar and cook 10 min/100°C/speed 1.
- 4
Add prawns and allow to sit in the closed bowl with the time set for 10 min. They will be cooked perfectly in this time.
- 5
Remove lime leaves, add basil and stir through with a spatula. Serve over rice with lime wedges if desired and garnished with chilli slices.
- 6
Depending on the saltiness of your fish sauce (they can vary significantly) you may need to add pink salt flakes to taste.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
