CHOO-CHEE!

"Choo-Chee" kinda reminds me of a sound trains make, but it is actually a very delicious Thai dish we sometimes cook up :)  You can use most any kind of fish, though we usually use tilapia or salmon since they are easy to find.  Both are delicious.  I think shrimp would work really well too.  The recipe comes from my favorite round-eyed Asian cook, Nancie McDermott.  Enjoy!

Snapper in Choo-Chee Curry Sauce (Choo-Chee Plah Ga-Pong)
by Nancie McDermott

1 1/4 pounds firm fish fillets, such as snapper, grouper, catfish, tilapia, mackerel, or salmon; or shrimp, peeled and deveined
About 1 cup all-purpose flour
2 tablespoons vegetable oil
1 cup unsweetened coconut milk
2 tablespoons red curry paste, such as gaeng kua, choo-chee, panaeng, or gaeng peht
¼ cup water
2 tablespoons fish sauce
1 tablespoon palm sugar (you can use regular brown sugar)
4 wild lime leaves, cut crosswise into very fine threads or torn into quarters, or 2 tablespoons thinly sliced green onions (I use both)
2 tablespoons coarsely chopped fresh cilantro

Cut the fish fillets crosswise into 2-inch pieces, and pour the flour into a deep plate.  Dip each piece of fish in the flour and shake off the excess. 
Heat the vegetable oil in a large skillet over medium-high heat until a pinch of flour sizzles at once. Gently add fish fillets and cook 2 to 3 minutes on each side, until nicely browned and crisp.  (They need not be completely cooked, as they will simmer in the sauce before serving.)  Remove from pan and drain on paper towels.  Pour off remaining oil.
Warm ½ cup of the coconut milk in the skillet over medium heat until fragrant and creamy, about 3 minutes.  Add the curry paste and cook, stirring to dissolve it, 3 to 4 minutes.  Stir in the remaining ½ cup coconut milk, water, fish sauce, palm sugar, and half the lime leaves, and bring to a gentle boil.  Add the fish and simmer 2 to 3 minutes more, spooning the curry over the fish as it cooks.  Place fillets on a deep serving platter, cover with curry sauce, sprinkle with remaining lime leaves and the cilantro, and serve hot or warm.