2 cm (3/4 inch) length of trimmed lemon grass stalk, finely chopped
2 teaspoons fish sauce
1 carrot, cut into thin matchsticks
150 g (5 oz) mangetout, halved lengthways
steamed jasmine rice, to serve
800 g (1 3/4 lb) firm white fish fillets, skinned and boned
2 garlic cloves, crushed
2 tablespoons cornflour
2 tablespoons dark soy sauce
2 tablespoons chopped coriander
1 teaspoon grated fresh root ginger
sliced red chilli
To make the fish balls, put all the ingredients in a food processor or blender and blend until fairly smooth. Roll the mixture into bite-sized balls.
Heat the oil in a large wok or heavy-based saucepan until hot, add the curry paste and stir-fry over a medium heat for 1–2 minutes, then add the coconut milk. Bring to the boil, then reduce the heat to low and simmer gently, uncovered, for 6–8 minutes.
Add the fish balls, sugar, lime leaves, lemon grass, fish sauce, carrot and mangetout and bring back to the boil. Reduce the heat to low and simmer, uncovered, for 10–12 minutes or until the fish balls are cooked through.
Ladle into warm bowls, scatter with sliced red chilli and coriander leaves and serve with steamed jasmine rice.