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Coconut Cream-Based Chuu Chee of Pork and Shrimp Glazed with Shrimp Tomalley (แกงฉู่ฉี่หมูกับมันกุ้ง ; gaaeng chuu chee muu gap man goong)
By Hanuman © Thaifoodmaster.com
Servings:
4
Private Notes:
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Ingredients
1x
2x
3x
150
g
pork neck meat (สันคอหมู)
or
150
g
shrimp (กุ้ง)
cleaned and sliced
shrimp tomalley (มันกุ้ง)
1/2
cup
coconut cream (หัวกะทิ)
4
pieces
kaffir lime leaves (ใบมะกรูด)
hand-torn
For the curry paste:
7
pieces
dried 'bang-chang' red long chili (พริกบางช้างแห้ง)
de-seeded and rehydrated
1
teaspoon
sea salt (เกลือทะเล)
1
tablespoon
lemongrass (ตะไคร้)
thinly sliced
1/2
tablespoons
galangal (ข่า)
thinly sliced
1/4
tablespoon
Thai garlic (กระเทียมไทย)
thinly sliced
1/3
tablespoon
shallots (หอมแดง)
thinly sliced
1/4
tablespoon
fermented shrimp paste (kapi)(กะปิย่างไฟ)
grilled
Seasoning:
1
part
fish sauce (น้ำปลา)
1/2
part
palm sugar (น้ำตาลมะพร้าว)
Garnish with:
kaffir lime leaves (ใบมะกรูด)
sliced into hair-thin juliennes
Instructions
Prepare the shrimp and pork:
Peel and de-vein the shrimp and cut them into small bite-size pieces. Wash the sliced shrimp meat; pat dry.
Squeeze the shrimp tomalley from the heads. Using a fork, beat it. Set aside.
Slice the pork into thin slices equal in size to the shrimp.
Prepare the curry paste:
An overview of the curry paste ingredients.
De-seed and rehydrate the dried chilies.
In a mortar and pestle, pound the chilies with salt into a fine paste.
Gradually add the other ingredients, from the driest to the wet. Pound the paste until it is smooth with a rounded aroma.
Remove the chuu chee curry paste and set it aside. Wash the mortar and pestle with about one cup of plain water and reserve the liquids.
Cook the chuu chee:
In a brass wok, heat the coconut cream until it thickens and oil appears.
When the paste is cooked and loses its rawness, add the pork meat.
Add the shrimp and continue frying until the pork and shrimp are thoroughly cooked.
Stop the frying with the liquids collected from cleaning the pestle and mortar.
Seasoning:
Start by seasoning the salty element using fish sauce.
When you are satisfied with the saltiness, add palm sugar at the ratio indicated.
Adding the shrimp tomalley:
When the meats are cooked and well-seasoned, lower the heat and pour the tomalley on top of the mixture.
Cover and allow the steam to cook the tomalley.
Plate and serve:
Place the chuu chee on a serving plate. Garnish with kaffir lime leaves sliced into hair-thin juliennes.