Green Curry with Fish Balls

Name: Green Curry with Fish Balls
Total time: 1800 s
Yield: Serves 3-4 servings
Ingredients: 500 grams (about 1.1 lbs) scraped fish meat (such as snakehead or similar white fish); 250 grams (about 9 oz) Southern Thai spicy curry paste; 1 can coconut milk; 5-6 Thai eggplants; 1 small bunch fingerroot (about 10 baht worth, or substitute with 1/2 cup sliced fingerroot (about 50 grams)); 1/2 tablespoon shrimp paste; 1 handful Thai basil leaves; leaves Kaffir lime; Red chili peppers

Smbowz @cook_20386130

This recipe isn't a traditional green curry, as it uses Southern Thai spicy curry paste instead. The flavor is a bit spicy, aromatic, and definitely delicious!

Smbowz @cook_20386130

This recipe isn't a traditional green curry, as it uses Southern Thai spicy curry paste instead. The flavor is a bit spicy, aromatic, and definitely delicious!

Saved

Ingredients

30 minutes

Serves 3-4 servings

500 grams(about 1.1 lbs) scraped fish meat (such as snakehead or similar white fish)
250 grams(about 9 oz) Southern Thai spicy curry paste
1 cancoconut milk
5-6Thai eggplants
1small bunch fingerroot (about 10 baht worth, or substitute with 1/2 cup sliced fingerroot (about 50 grams))
1/2 tablespoonshrimp paste
1 handfulThai basil leaves
leavesKaffir lime
Red chili peppers

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Steps

30 minutes

1

Bring a pot of water to a boil and add a pinch of salt. Shape the scraped fish meat into small balls. Once cooked, remove the fish balls and place them in cold water. Set aside.
2

In a pot, add about 3 ladles (about 1 cup/240 ml) of coconut milk. Stir in the Southern Thai curry paste and a little shrimp paste. Cook until the coconut milk starts to separate and becomes fragrant.
3

Add the fish balls and stir-fry briefly. Then pour in the rest of the coconut milk. Season with fish sauce and sugar to taste. If you want it spicier, add more curry paste. Simmer until boiling, then add the Thai eggplants.
4

When the eggplants start to soften, add the fingerroot and kaffir lime leaves. Stir well. Once it comes to a boil again, add the Thai basil leaves and red chili peppers. The curry is now ready to serve.