Fish Ball & Prawn Thai Green Curry

For the Curry Paste

• 6 green chillies (mild, large)

• 2 Thai bird’s eye chillies (optional, for heat)

• 2 stalks lemongrass (tender inner part, finely chopped)

• 50g galangal, peeled and chopped

• 4 pieces lesser ginger root (similar to galangal)

• 5 Thai shallots, peeled

• 2 cloves garlic

• 2 coriander roots

• Zest of ¼ lime

• 1 tsp shrimp paste

• ½ tsp salt (for pounding)

For the Fish Balls

• 500g white fish fillets (e.g. mackerel or cod)

• 1 egg

• 30g potato starch (or cornflour)

• 1 tsp sesame oil

• 1 tsp salt

• 1 tsp sugar

• A few ice cubes

For the Curry

• 1 can coconut milk (400ml), use the thick cream part first

• 200ml fish or chicken stock

• 8 prawns, shelled and deveined

• 4 Thai aubergines, chopped

• 50g pea aubergines

• 4 lime leaves, stems removed, torn

• 1 tsp palm sugar

• 1 tbsp fish sauce (adjust to taste)

• Thai basil, to garnish

• Red chilli, finely sliced (optional, for garnish)

1. Make the Fish Balls

In a food processor, add the white fish, salt, sugar, sesame oil, starch, and egg.

Blitz for about 3–5 minutes, gradually adding a few ice cubes. You want a smooth, sticky paste (think mashed potato texture).

Wet your hands with cold water. Scoop the fish mixture and form into small balls using your hands and a spoon.

Poach the fish balls in simmering (not boiling) water until they float – about 3 minutes.

Drain and set aside. These can be frozen after this stage if you're prepping ahead.

Make the Curry Paste

Roughly chop all your paste ingredients. Start with the chillies – they need more time to break down.

In a pestle and mortar, add the salt to act as an abrasive.

Pound the ingredients one at a time, starting with the chillies, and working through in this order:

Chillies → Lemongrass → Galangal & Lesser Ginger → Garlic → Shallots → Coriander Roots → Lime Zest

Pound each until smooth before adding the next. Final texture should resemble smooth guacamole.

Add shrimp paste last and mix well.

Tip: You can make this in a food processor, but the traditional pounding method releases more flavor.

Cook the Curry

In a wok or saucepan, heat the thick cream part of the coconut milk over medium heat. Let it cook until it splits and you see oil bubbling – this is your curry’s base.

Add half your green curry paste (about 3–4 tbsp), and fry for 4–5 minutes until it darkens in color and smells aromatic.

Toss in the torn lime leaves and fry for another 30 seconds.

Pour in the remaining coconut milk and the stock. Stir well and bring to a boil.

Add your Thai aubergines and pea aubergines. Simmer for 5–6 minutes until tender.

Season with palm sugar and fish sauce, adjusting to taste.

Add Protein & Finish

Gently add your fish balls and let them warm through for 2 minutes.

Add the prawns and simmer for another 2–3 minutes until just cooked.

Taste and adjust seasoning as needed.

To Serve

Serve hot with steamed jasmine rice.

Garnish generously with fresh Thai basil and sliced red chillies for contrast.