If you love seafood and want to experience the diverse flavors and textures of Thai cuisine then you cannot afford to skip Chuchi pla kaphong (Chu chi pla kapong) from the menu. I learnt how to eat Chuchi pla Kaphong during my very first visit to Bangkok. The moment I took the first bite, I was instantly swooped off by the refreshingly exuberant flavors and textural undertones of this classic Thai fish curry. To know more about the ways of eating Chuchi pla kaphong read on…

Chuchi refers to a coconut based  red curry sauce that is extensively used in Thai cooking and Pla Kaphong is a type of fish from the bass and perch family. To make Chuchi pla Kaphong, thin fish steaks are first cooked and then napped in the Chuchi sauce. 

Chuchi Pla Kaphong is typically garnished with basil and chili jullieanes. It is served as a main dish with plain sticky rice or bland stir fried noodles on the side. To eat Chuchi Pla Kaphong, whet your taste buds with a bowl of Thai hot and sour soup before digging in the rich creamy texture and slightly sweet yet spicy flavors of the delectable Thai fish curry, and end your meal with the subdued flavors of Khanom tan (palm flavored cake). 

There are 2 variations of Chuchi Pla Kaphong, the one served in Thailand and the one that you usually find in the restaurants of America and other Western nations. In my opinion Chuchi Pla Kaphong is best eaten in its land of origin, the ones you find elsewhere is very oily and highly localized in taste. But then going to Thailand each time you wish to taste Chuchi Pla Kaphong is obviously not a practical solution, hence, for those times when your palate craves for this delicacy refer to these recipes on ifood.tv and make some Thai fish curry for yourself. 

Image credits: Wikipedia.org