Thai Green Curry with Fish Balls
Green Curry with fish balls
350 gr fish fillet (haddock)
400 ml coconutmilk
350 gr thai aubergines (in half)
2 T fishsauce
2 T palmsugar (quite sweet, but I liked that)
50 gr galanga, in thin slices
3 limeleaves
handfull of holy basil
1 red chilipepper, julienne
Puree the fish in a foodprocessor into a smooth paste.
Transfer to a big mortar and pound it for another 10 minutes to make it firmer.
Don’t ask me why, I made fishballs once before and they were horrible. I don’t remember very well, but I’m sure I only blended them shortly in the foodprocessor. So I think blending them for a long time and pounding it in the mortar makes a difference, because I liked them this time.
With wet hands, form little balls of about 2 cm in diameter.
Gently fry the green currypaste in some oil. Add the coconutmilk, sugar, fishsauce, galanga and limeleaves. Simmer for 5 minutes.
Add the aubergine and fishballs. Simmer for 10 minutes.
Before serving add the holy basil and red chiles.
Serve with rice.
From : De keuken van Thailand (A little taste of Thailand) from De Lantaard (Murdoch Books)
Recept in het Nederlands: Thaise groene currypasta