• PREP: n/a
  • COOK: n/a


  • 1 whole farmed tilapia (no bigger than 1kg), cleaned and gutted
  • 500ml of cooking oil for deep-frying
  • 2 tablespoons of coconut milk
  • 4-5 kaffir lime leaves, julienned
  • 2 cayenne peppers, julienned
  • 1 bottle of WORLDFOODS Chili Coconut Marinade
  • 2-3 tablespoons of all-purpose flour
  • 1 teaspoon of salt


  1. Score the tilapia on both sides with a sharp blade.
  2. Coat the fish with the flour and season with salt. Be sure to have the flour go deep into the scores you made.
  3. In a hot wok, heat up some oil and deep-fry the fish on both sides until golden brown and crispy.
  4. Remove fish from oil and drain the oil with a paper towel.
  5. In a small saucepan, add the WorldFoods Chili Coconut Marinade, a tablespoon of water and a tablespoon of coconut milk until it boils.
  6. Place the fish on a plate and pour on the curry marinade.
  7. Take a tablespoon of coconut milk and drip it around the fish for looks and extra creaminess.
  8. Garnish with kaffir lime leaves and cayenne pepper and serve.
A popular Thai dish where a deep-fried fish make friends with a hearty coconut curry.

Chuchee Curry on Deep-fried Tilapia

Chuchee Curry on Deep-fried Tilapia


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