Chu Chi Pla (Red Curry with Fish)
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
A thick, dry-style curry of firm fish (or prawns) in a concentrated red curry paste sauce — similar in technique to phanaeng but using red curry paste with a higher ratio of coconut cream to thin milk, producing a preparation where the fish sits in a rich, clinging sauce rather than swimming in a poured curry. Chu chi is specifically designed for firm fish that will not break apart in a thick sauce — snapper, barramundi, sea bass.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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