Green Curry with Fish Balls

Name: Green Curry with Fish Balls
Ingredients: 500 grams fish balls (about 1.1 lbs); 1 cup coconut cream (about 240 ml); 3 cups coconut milk (about 720 ml); 5 kaffir lime leaves, torn; 2 cups Thai eggplant, quartered (about 1 large eggplant); 2 red chili peppers, sliced diagonally; 1/2 cup Thai basil leaves; 1/2 tablespoon palm sugar (about 7 grams); 1 tablespoon fish sauce (about 15 ml); 2 cubes chicken or pork bouillon; 1/4 cup julienned fingerroot (about 30 grams); Green Curry Paste Ingredients; 2 tablespoons green chili peppers; 1 tablespoon bird's eye green chili peppers; 2 tablespoons shallots; 2 tablespoons garlic; 1/2 teaspoon galangal; 1 teaspoon cilantro root; 1 teaspoon shrimp paste; 1 teaspoon ground coriander seeds, toasted; 1 tablespoon lemongrass (about 8 grams); 1/2 teaspoon finely sliced kaffir lime peel; 10 black peppercorns; 1/2 teaspoon salt; 1/2 teaspoon ground cumin, toasted

popcuplovecook @cook_5937470

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Green Curry with Fish Balls

popcuplovecook @cook_5937470

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Ingredients

500 gramsfish balls (about 1.1 lbs)
1 cupcoconut cream (about 240 ml)
3 cupscoconut milk (about 720 ml)
5kaffir lime leaves, torn
2 cupsThai eggplant, quartered (about 1 large eggplant)
2red chili peppers, sliced diagonally
1/2 cupThai basil leaves
1/2 tablespoonpalm sugar (about 7 grams)
1 tablespoonfish sauce (about 15 ml)
2 cubeschicken or pork bouillon
1/4 cupjulienned fingerroot (about 30 grams)
Green Curry Paste Ingredients
2 tablespoonsgreen chili peppers
1 tablespoonbird's eye green chili peppers
2 tablespoonsshallots
2 tablespoonsgarlic
1/2 teaspoongalangal
1 teaspooncilantro root
1 teaspoonshrimp paste
1 teaspoonground coriander seeds, toasted
1 tablespoonlemongrass (about 8 grams)
1/2 teaspoonfinely sliced kaffir lime peel
10black peppercorns
1/2 teaspoonsalt
1/2 teaspoonground cumin, toasted

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Steps

1

Pound all curry paste ingredients together until smooth. Simmer the coconut cream until the oil separates, then add the green curry paste and stir-fry until fragrant.
2

Season with fish sauce, palm sugar, and bouillon cubes.
3

Add the coconut milk. Once it comes to a boil, add the fish balls and Thai eggplant. Cook until the vegetables are tender.
4

Add the kaffir lime leaves, red chili peppers, fingerroot, and Thai basil. Turn off the heat and serve in a bowl.