Thai: choo chee gravy versus red curry
What is the difference between choo chee sauce and a red curry sauce in terms of ingredients, preparation, what it is used with or served with?
My understanding (granted it's limited) is that choo chee or shu shee is usually a red curry that has more limited spices such as cumin and coriander, is thicker than a regular curry and maybe a bit sweeter and generally made with seafood. That's what I gleaned from a Thai friend of mine - i think it has lesser amounts of garlic and shallots too - it's not as pungent. I've had it often at restaurants with tofu and eggplant and it's was delicious! I haven't tried making it at home yet. It would be great if someone posts a recipe or link to one as i've been wanting to make it at home too.