Green Curry with Fish Balls

Name: Green Curry with Fish Balls
Yield: Serves 4
Ingredients: 350 g (12 oz) firm white fish fillets, roughly cut into pieces; 60 ml (2 fl oz/¼ cup) coconut cream; 2 tablespoons Thai green curry paste; 400 ml (14 fl oz) coconut milk; 350 g (12 oz) mixed Thai eggplants (aubergines), quartered, and pea eggplants; 350 g (12 oz) mixed Thai eggplants (aubergines), quartered, and pea eggplants; 350 g (12 oz) mixed Thai eggplants (aubergines), quartered, and pea eggplants; 2 tablespoons fish sauce; 2 tablespoons grated palm sugar (jaggery); 2 tablespoons grated palm sugar (jaggery); 50 g (1¾ oz) galangal, thinly sliced; 3 kaffir lime leaves, torn in half; 1 handful Thai basil, to garnish; ½ long red chilli, seeded and thinly sliced, to garnish

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

This is a Thai classic curry using fish balls rather than slices of fish but, if time is short, use the fish slices. To make the fish balls, the fish is processed, then pounded to give it more texture.

Ingredients

350 g (12 oz) firm white fish fillets, roughly cut into pieces
60 ml (2

Fish course
Pescatarian
Spicy
Gluten-free

Method

In a food processor or a blender, chop the fish fillets into a smooth paste. If you have a mortar and pestle, pound the fish paste for another 10 minutes to give it a chewy texture.
Put the coconut cream in a wok or saucepan and simmer over medium heat for 5 minutes, or until the cream separates and a layer of oil forms on the surface. Stir the