Coming Soon - Chu Chi Fish Red Curry

Chu chi refers to the sound the curry paste makes hitting hot coconut cream. This one's rich, thick and slightly sweeter than a standard red curry, built on a heavy hand of makrut lime leaf.

Local trevally fillets, pan-seared and coated in a reduction of coconut cream, red curry paste, fish sauce, palm sugar, lemongrass and lime leaves.

Ingredients: Local trevally, Australian olive oil, red curry paste, fish sauce, sugar, coconut cream, fish stock, makrut lime leaves, Thai lemongrass, red chilli, sweet basil.

Serves 1 (300g) or 2 (580g). Best served with rice noodles or steamed rice