Prawn chu chee curry

A flavoursome curry that looks and tastes great.

  • 30 mins cooking
  • Serves 6
  • Print
This traditional Thai curry is similar to a red curry but with the addition of Kaffir lime leaves, tamarind and the sweetness of fresh pienapple.
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Prawn chu chee curry
  • ¼ cup (60g) ghee (see tip)
  • 2½ tablespoons thai red curry paste
  • 1 kilograms uncooked prawns, peeled and deveined with tails intact
  • 6 fresh kaffir lime leaves
  • 270 ml coconut milk
  • 1 cup (250ml) chicken stock
  • 2 tablespoons brown or palm sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon tamarind puree
  • 1 cup (170g) chopped fresh pineapple
  • 250 grams grape tomatoes
  • 1 fresh long red chilli, seeded, shredded finely
Coconut rice
  • 1 cup (75g) shredded coconut
  • 30 grams ghee (see tip)
  • 1 tablespoon shredded fresh ginger
  • 500 grams packaged microwave brown rice


  • 1
    Make coconut rice. Place coconut in a medium frying pan over medium heat; stir continuously for 3 minutes or until golden. Remove from pan. Heat half the ghee in same pan, add ginger; cook, stirring, for 3 minutes or until golden. Add toasted coconut and rice; cook, stirring, for 3 minutes or until heated through.
  • 2
    Heat ghee in a wok over medium-high heat. Add paste; cook, stirring, for 2 minutes. Add prawns and 3 crushed lime leaves; cook, stirring, for 2 minutes. Add coconut milk and stock; simmer for 5 minutes. Add sugar, sauce and tamarind. Stir in tomato and pineapple; cook for a further 2 minutes or until warmed through.
  • 3
    Finely shred remaining lime leaves; combine with chilli. Sprinkle lime leaf mixture on curry; serve with coconut rice.


Ghee is clarified butter, meaning the milk solids have been removed. The lack of milk solids gives this fat a high smoking point so it can be heated to a high temperature without burning. It is available from most large supermarkets.

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