Coconut Cream-Based Chuu Chee of Pork and Shrimp Glazed with Shrimp Tomalley (แกงฉู่ฉี่หมูกับมันกุ้ง;  gaaeng chuu chee muu gap man goong)

จัดทำโดย หนุมาน
chuu chee pork shrimp tomalley

In the context of Siamese samrub meal planning, this thick chuu chee of pork and shrimp with a reddish coconut-based, curry-like sauce is considered a side dish (ของจาน; khaawng jaan). It consists of small, equal-sized slices of pork meat and shrimp fried in coconut cream together with a phrik khing curry paste. With no other vegetables or herbs, the dish is seasoned using fish sauce and palm sugar to a salty and only slightly sweet profile. Finally, it is glazed with shrimp tomalley poured on top and left unstirred, then cooked covered with the lid on, until the tomalley is baked-cooked. When serving, garnish with hair-thin juliennes of kaffir lime leaves and hand-picked coriander leaves.

this content is locked

เนื้อหานี้ถูกล็อค

สมัครสมาชิก เพื่ออ่านเพิ่มเติม. ลืมรหัสผ่าน? 

Incorrect username or password.

New account

Incorrect username or password.

The rich, fatty, full-bodied shrimp tomalley consists of the animal’s life-supporting and reproductive organs. Thus it is alleged to contain an immeasurable amount of magical energy that instills the dish with a pleasing vibrancy. The tomalley gives this chuu chee a regal aspect despite its simple appearance and its peripheral position on the menu.

This dish was inspired by a recipe by Princess Jancharoensiri Ratchanee (หม่อมเจ้าจันทร์เจริญศิริ รัชนี) (1901-1975). Princess Jancharoensiri was a prolific cookbook writer who published numerous books between the 1950s and 1970s under the pen name of J.J.R (จ.จ.ร; jor jor lor). The princess, born in 1901, was the great-granddaughter of Somdej Pra Pinklao, who, with his brother King Rama IV, ruled Siam as co-monarchs with equal titles and ranks. However, in 1938 J.J.R was expelled from the Royal Family and stripped of her titles for marrying a commoner without royal permission. She passed away as a commoner in 1975.

J.J.R starts by preparing a phrik khing curry paste from which she omits the kaffir lime zest and coriander roots, and adds no spices. She chooses dried red long chilies, which she de-seeds and rehydrates for their bright color and taste. She peels the shrimp, collects the tomalley, and slices the de-veined shrimp into bite-size pieces. Next, she cuts the pork into thin slices equal in size to the shrimp. Then, after the coconut cream is pressed fresh and all the ingredients are ready, J.J.R places a wok over medium heat and adds coconut cream. Constantly stirring, when the cream thickens and fat appears, she fries the phrik khing paste until fragrant. She then adds the sliced pork and shrimp and continues frying them until the meats are cooked.

Next, J.J.R seasons the dish to a salty leading and sweet follow flavor profile with fish sauce and palm sugar. After adding the sugar, she allows a brief frying, to produce a caramelization that makes the dish shimmer with a bright transparency.

J.J.R then scrambles the shrimp tomalley and pours it over the mixture in the wok. Without stirring this mixture, she covers the wok with a lid and lets the tomalley bake-cook into a glaze that adds richness, fantastic flavor bounty, and a touch of heart. Before serving the dish, J.J.R garnishes the chuu chee with thin juliennes of kaffir lime leaves and coriander leaves.

[Add][Omit]
Coriander roots
Kaffir lime zest
Summary of the chuu chee curry paste differences from a regular gaaeng khuaa paste

Coconut Cream-Based Chuu Chee of Pork and Shrimp Glazed with Shrimp Tomalley (แกงฉู่ฉี่หมูกับมันกุ้ง ;  gaaeng chuu chee muu gap man goong)
Small, equal-sized slices of pork meat and shrimp fried in coconut cream together with a phrik khing curry paste. With no other vegetables or herbs, the dish is seasoned using fish sauce and palm sugar to a salty and only slightly sweet profile. Finally, it is glazed with shrimp tomalley poured on top and left unstirred, then cooked covered with the lid on, until the tomalley is baked-cooked. When serving, garnish with hair-thin juliennes of kaffir lime leaves and hand-picked coriander leaves.
No ratings yet

Add your own recipe notes

You must be a member to use this feature

Add to Collection Add to Shopping List
Prep Time 20 mins
Cook Time 15 mins
Course Main Course, Side Dish, One plate dish, stir-fry
Cuisine Thai
Servings 4

Ingredients
  

  • 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.
Keyword chuu chee dishes (ฉู่ฉี่)
Tried this recipe?We’d love to see it – tag it #THAIFOODMASTER on Instagram! Please leave a comment to let us know how it was!

Get Access – Join Thaifoodmaster Today

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

  • Get access to everything right away. Unlock more than 40 Masterclasses, over 150 recipes and Articles

    Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

  • GET EXTRA - New Monthly Masterclasses and Recipes

    Gain access to NEW MONTHLY masterclasses as they become available. 

  • 1-1 support from Hanuman

    1-1 support from Hanuman to help you achieve your professional Thai culinary goals

  • Live Q&A Sessions

    The opportunity to join a monthly live two-hour videoconference where I can answer your questions.

  • Great Value!

    one year access for the price of 3 days in-person training.

You will get everything you need to:

  • To Get inspired

    When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.

  • To Satisfy your curiosity.

    Finally !

  • To Master Your Craft

    Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
0 0 votes
Article Rating
Subscribe
Notify of

Previous:

Next:

0
Would love your thoughts, please comment.x
()
x
Get a Free copy of my eBook "49 Classic Thai Stir Fry Dishes"

Subscribe to our newsletter that will keep you up to date with stories and events taking place at Thaifoodmaster!