Bookmark and Share

Thai Kitchen Recipes

Chu Chee Shrimp

(Khung Chu Chee)


2 tablespoons (30 mL) vegetable oil

2 tablespoons (30 mL) Thai Kitchen® Roasted Red Chili Paste

3/4 cup (175 mL) Thai Kitchen® Coconut Milk, divided

12 large shrimp, peeled, deveined, butterflied

2 tablespoons (30 mL) palm sugar

1 1/2 tablespoons (22 mL) Thai Kitchen® Premium Fish Sauce

4 teaspoons (20 mL) water

1 kaffir lime leaf, thinly sliced (optional)

2 teaspoons (10 mL) thinly sliced fresh chiles (optional)


HEAT oil in large skillet or wok on medium heat. Add chili paste; stir fry 30 seconds or until fragrant. Stir in 1/4 cup of the coconut until well blended. Bring to boil on high heat.

STIR in shrimp; stir fry until shrimp turn pink. Add remaining 1/2 cup coconut milk, sugar, fish sauce and water; stir fry until heated through.

GARNISH with lime leaves and chiles, if desired.

Diet & Allergy Information

Thai cuisine gets its unique flavors as a result of blending many exotic ingredients. We want to ensure that you get the most from your Thai food experience. Whether you are looking for gluten-free foods, or have a peanut allergy, our dietary and allergy chart provides valuable information for all of our products.

Download Diet and Allergy Spreadsheet.

* Please refer to our product labels for the most up-to-date nutrition & allergen information.

Thai Cooking and Culture

At Thai Kitchen, our knowledge of Thai cooking and culture enables us to provide the truly authentic Thai dining experience in your home, anytime. And since we’re so easy to find at and on your grocers’ shelves, you’ll never need to search for Thai food online.