Sweet, Spicy & Savory: My Homemade Chu Chee Goong 🌶️🍚

Hello everyone! 👋

This post is about a shrimp dish 🍤. The star of this menu is shrimp, which has a sweet and delicious taste because of its freshness. I must say that one of the highlights of Phra Nakhon Si Ayutthaya province is definitely the giant freshwater prawns 🦐.

Since Ayutthaya is located in the central region where many important rivers converge 🌊, it has become a fertile water source full of minerals. This makes the freshwater prawns here not only tasty and firm but also reasonably priced because they come directly from the source.

Another reason I decided to make this dish is that one day, while I was dining at a restaurant 🍽️, I met an old man 👴 who was walking around selling shrimp. He had about 5 bags that he got from a wholesale shop. I bought one bag from him for 320 THB (about 10 USD) 💵, which was around 1 kilogram.

I kept thinking about what dish I should cook, and finally, I decided to make Shrimp in Red Curry Sauce 🍛🦐.

I think the highlight of giant freshwater prawns 🦐 is their large size, firm meat, and most importantly, the shrimp head fat 🧡, which has a creamy, rich flavor. It’s absolutely delicious when eaten with warm steamed rice 🍚✨.

Have you guys ever tried giant freshwater prawns yet? 🤔😋

Alright then, let’s start with the steps to make Shrimp in Red Curry Sauce 🦐🍛!

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🍛 Shrimp in Red Curry Sauce (Chu Chee Goong)
The ingredients are as follows:

1. 🦐 Shrimp – 16 pieces (Shells on or off as you prefer)
2. 🍯 Coconut palm sugar – 1 tbsp
3. 🌶️ Red curry paste – 2 tbsp
4. 🥥 Coconut milk – 250 ml (about 1 cup)
5. 🧂 Fish sauce – 1 tbsp
6. 🧂 Salt – ½ tsp
7. 🌶️ Red chili – 2 pieces (sliced thin for garnish)
8. 🍃 Kaffir lime leaves – 4 leaves (thinly sliced)

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Cooking Instructions:

Step 1 : I will wash the shrimp thoroughly and peel the shells off the body. Then, I will trim the tips of the heads but keep the shrimp heads on, because that’s where the delicious creamy fat is. 🦐✨

Step 2 : After that, I will thinly slice the kaffir lime leaves 🍃 to bring out their fragrance. I will also slice the red chili 🌶️, but remove the seeds to avoid extra spiciness, since the red curry paste already gives enough heat. The chili is mainly added for a touch of color ✨.

Step 3 : Once all the ingredients are ready, it’s time to start cooking! 👩‍🍳 First, I pour the coconut milk 🥥 into a pan over low heat, then add the red curry paste 🌶️. Stir and let them simmer together for a while until well combined. ✨

Step 4 : Season with coconut palm sugar 🍯, salt 🧂, and fish sauce 🧂. Stir well and let everything blend together nicely. ✨ This step fills the kitchen with a wonderful, fragrant aroma 🌿

Step 5 : Add the shrimp 🦐 to the pan and stir-fry until they turn a golden color ✨.

Step 6 : Add the sliced kaffir lime leaves 🍃 and red chili 🌶️ to enhance the fragrance and add beautiful color. Stir everything together for about 30 seconds, and it’s done! ✨

And here is the final look of the Shrimp in Red Curry Sauce 🍤🍛, with a perfect balance of sweet, salty, and creamy flavors. It goes perfectly with warm steamed rice 🍚—absolutely delicious! 😋 I hope my post will be helpful and inspiring for all of you. ✨

Take photo By : iPhone 15 Pro Max @kittima

❤️ I hope my friend will enjoy with my post.
Thank you for always following and supporting. ❤️