curry
Chu Chi Curry
ฉู่ฉี่
Medium
Chu Chi is a thick, dry-style red curry cooked with very little liquid, creating an intensely reduced sauce that clings to prawns or fish — garnished with kaffir lime leaves and red chilli.
Cultural Origin
Chu chi is a Central Thai dry-style curry where red curry paste is fried in coconut cream until thick and aromatic, then poured over fried fish or prawns and finished with kaffir lime leaf. The name is onomatopoeic, evoking the sound of the curry frying in the pan. It is an old Bangkok kitchen technique now common across Central Thailand and in Thai-restaurant menus abroad.
Regional Variants
| Region | How it differs |
|---|---|
| Central | The canonical Bangkok version pours a thick, fried red curry sauce over fried fish or prawn, topped with kaffir lime leaf chiffonade. |
Allergens & Sensitivities
coconutfishshellfishcrustaceanshrimp pastegarlic
Key Ingredients
- red curry paste
- coconut milk
- prawns or fish
- kaffir lime leaves
- red chilli
Where to Try It
Seafood restaurants in Bangkok and coastal Thai towns.
Tips
- The dish should be fragrant and nearly dry — if it looks like soup, it is not authentic Chu Chi.