A variety of curries - thick stews - are very popular in Thailand. For their preparation, there are ready-made curry pastes: red, yellow and green, differing in shades of taste of spices and pungency.
Curry is prepared with fish and seafood, with meat or poultry, and vegetarian, with vegetables. Curries are always served with unleavened jasmine rice to neutralize the spiciness of the dish.
- General \ asset cooking time: \
- Servings Per Container: 4 Servings
- Calories (100g): 118 kcal
- Cost: average cost
How to make fish meatball curry
- Eggplant - 1 pc. small
- Coconut milk - 400 ml 1 can
- Fish fillet - 600 g white fish without bones
- Cilantro - 30 g large bunch with roots
- Garlic - 2 teeth
- Curry paste - red to taste
- Soy sauce - 2 tbsp
- Sauce - 1 tbsp fish nam-pla
- Corn starch - 1 tbsp
- Brown sugar - 2 tsp
- Lime - 1 pc.
- Vegetable oil - 1 tbsp
- Green onions - 10 g small bunch
Preparation: Step 1
Cooking fish meatball curry Let's start by making the meatballs themselves. Grind fish fillets with garlic and cilantro stems and roots in a blender bowl, set aside for serving. Add starch and soy sauce to the minced meat and knead thoroughly. Form small, about the size of a walnut, meatballs, place them on a baking sheet or tray and refrigerate.
Cut the washed and dried eggplant into quarters. Cut the green onions diagonally into 1-inch pieces.
Heat a wok or deep skillet on the stove. Pour in vegetable oil and, when it is well heated, add curry paste. Cook for about thirty seconds, stirring occasionally.
Pour coconut milk into a wok and bring it to a boil over medium heat.
Add vegetables to wok and cook for about five minutes. Gently dip the meatballs into the sauce. Cook for two minutes, turn with a spoon and cook for another two minutes. Add green onions.
Remove the fishball curry from the heat and season with sugar, lime juice and fish sauce. Serve immediately, with rice, sprinkled with cilantro.
