Name: Fish ball and eggplant red curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 500 gram firm white fish fillets, coarsely chopped; 1 clove garlic, quartered; 1 tablespoon finely chopped coriander root and stem mixture; 1 tablespoon soy sauce; 1 tablespoon cornflour; 2 teaspoon peanut oil; 2 tablespoon red curry paste; 400 millilitre can coconut milk; 1/2 cup (60 grams) pea eggplants; 2 teaspoon grated palm sugar; 1 tablespoon lime juice; 1 tablespoon fish sauce; 2 green onions, thinly sliced; 1/2 cup (40 grams) bean sprouts; 2 fresh long red thai chillies, thinly sliced; 1/4 cup loosely packed fresh coriander leaves

Fish ball and eggplant red curry

Skip to Recipe

Serves 4

Prep

10M

Cook

35M

Total

45M

Ingredients

500 gram firm white fish fillets, coarsely chopped

1 clove garlic, quartered

1 tablespoon finely chopped coriander root and stem mixture

1 tablespoon soy sauce

1 tablespoon cornflour

2 teaspoon peanut oil

2 tablespoon red curry paste

400 millilitre can coconut milk

1/2 cup (60 grams) pea eggplants

2 teaspoon grated palm sugar

1 tablespoon lime juice

1 tablespoon fish sauce

2 green onions, thinly sliced

1/2 cup (40 grams) bean sprouts

2 fresh long red thai chillies, thinly sliced

1/4 cup loosely packed fresh coriander leaves

Method

1.Blend or process fish with garlic, coriander mixture, soy sauce and cornflour until mixture forms a smooth paste; roll heaped teaspoons of mixture into balls.

2.In a large saucepan, heat oil and curry paste over heat, stirring until fragrant. Add coconut milk; bring to a boil, stirring, until combined. Add fish balls and eggplants; reduce heat, simmer, uncovered, about 5 minutes or until fish balls are cooked through. Add sugar, juice, fish sauce and onion; stir until sugar dissolves.

3.Place curry in serving bowl; sprinkle with sprouts, chilli and coriander leaves.

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