Kaeng keaw wan luk chin pla klay (Green curry with fish balls)

Green Curry is influenced by Indian and Arab herbs including using coconut milk. This dish is made from fish ball which can be replaced by pork, beef and fish, vegetables, coconut milk, fish sauce, sugar, kaffir lime leaves and sweet basil leaves. It is served with cooked rice or Thai rice vermicelli.

Green Curry with Fish Balls Thai food

Ingredients

Grated fish fillet 250g.
Green Curry Paste 3 tbbp.
Coconut cream 300 g.
Eggplant Brittle 4-5 no.
kaffir lime leaves 5 no.
Basil leaves 20 g.
Red chillies 3 no.
fingerroot 10g
palm sugar 1 tsp. (to taste)
Fish sauce 1 tsp. (to taste)
Oil 1/2 tbsp.

Preparation

• Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes.
• Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant.
• Add the Clown Knifefish ball and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock.
• Cook over medium heat until the chicken is cooked and eggplant is tender.
• Add kaffir lime leaves and Thai basil. Transfer mixture to a larger pot to a boil.
• Remove from heat and adjust the seasoning and transfer to a serving bowl.