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Recipe Thai Edge

Every issue, the region's top chefs share their culinary secrets with a recipe for you to try at home

Recipe: Thai Edge

Thai Edge, Pichetchai Kratklang

Choo Chee Goong and Coconut Rice
Based on the edge of the vibrant Millennium Square, Thai Edge is a popular Thai restaurant that serves up quality cuisine in a setting that mixes contemporary design with classic touches. Here, head chef Pichetchai Kratklang shares his recipe for king prawn in choo chee curry sauce with coconut rice.

Serves two
For the curry
4 king prawns
1 tbsp red curry paste
6 tbsp coconut milk
2 fresh kiffir lime leaves
1 tsp palm sugar
1/2 tsp fish sauce
1 egg
Fresh sliced chilli (for garnish)

For the rice
1 cup steamed Thai jasmine rice
5 tbsp coconut milk
1/2 tsp salt
½ tsp sugar
Fresh banana leaf

For the prawn
Prepare the king prawns by peeling the shell and cutting off the head and vein. Scald the prawns in boiling water until cooked. Whilst cooking the king prawns, prepare the Choo Chee sauce and coconut rice.

For the sauce
Remove the tough stem from the middle of the kiffir lime leaves and shred, putting aside until the sauce is finished.

Heat a pan, and then add the coconut milk and red curry paste, cook together until the colour of the curry sauce change to red (with some oil from curry paste). Season with fish sauce, palm sugar, and some kiffir lime leaves. Then add half an egg into the curry sauce to thicken.

For the coconut rice
Place the steamed Thai jasmine rice, coconut milk, salt and sugar in a mixing bowl. Place a pot on the stove over a medium to high heat and stir well. Wrap the coconut rice in fresh banana leaf before serving.

To serve
Place the scalded king prawn on the serving plate, then pour the choo chee sauce on top of the prawn. Top with coconut milk and garnish with shredded kiffir lime leaves and slice fresh chilli. Serve with coconut rice.

Posted on Wednesday 27th May 2009

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