How To Cook Thai Tiger Prawns in Red Curry Coconut Sauce Authentic Thai Recipe #40

Chu Chee Goong is one of my favorite Thai foods. Perfectly seared fresh Tiger Prawns in combination with a rich and creamy Thai Red Curry Coconut sauce and a sprinkle of fragrant Kaffir lime leaves represent perfection. Watch my recipe video and make it yourself today!

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The English spelling of this dish is not standardized as is the case with most other Thai dishes - it is also spelled Choo Chee, Cho Chee, or Chu Chi Koong.

This video is not sponsored by Ananatara Rasananda Villas.

Chu Chee Goong (serves 2)

6 whole medium to large size Tiger Prawns (ideally fresh)
Cooking oil
2 tsp Red Thai Curry Paste
1/2 cup Coconut Cream/Milk
2 tsp Fish sauce
2 tsp Palm sugar
4 Kaffir lime leaves (2 in the curry and 2 for garnish)
Red spur chili for garnish

A license to use this music was purchased from www.epidemicsound.com

Gear used:
Fujifilm XT3
Atomos Ninja V