World Cuisine

Thai Fish Ball Curry

cook 30 mins
Tags: Spicey
  • 1 tablespoon sunflower oil
  • 1 tablespoon Thai red curry paste
  • 600 ml (1 pint) canned coconut milk
  • 2 teaspoons caster sugar
  • 4 kaffir lime leaves, finely shredded
  • 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
  • coriander leaves
  • 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.
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