Fish Ball Thai Green Curry

200g white fish fillet
1 egg
1 teaspoon sugar
½ teaspoon salt
1 teaspoon sesame oil
1 tablespoon cornflour or potato starch
Ice cubes

150g prawns, peeled
6-8 Thai aubergines, cut into wedges
2 tablespoons pea aubergines
4 kaffir lime leaves
Handful Thai basil leaves
Steamed jasmine rice, to serve

The Green Curry Paste

5 large green chillies
2 Thai bird’s eye chillies
2 stalks lemongrass
1 thumb sized piece galangal
1 small piece lesser ginger (or ginger)
3 cloves garlic
3 Thai shallots
2 coriander roots
1 teaspoon coriander seeds
1 teaspoon cumin seeds
Zest of kaffir lime
1 teaspoon shrimp paste
½ teaspoon salt

The Curry Base

400ml coconut milk
100ml chicken stock

The Seasoning

1 tablespoon fish sauce
1 teaspoon palm sugar

PREPARATION

1. Make the fish ball mixture by blending white fish, egg, sugar, salt, sesame oil and cornflour with a few ice cubes until smooth.
2. Shape the fish paste into small balls using a spoon and drop them into gently simmering water. Cook for about 3 minutes until they float, then remove and set aside.
3. Prepare the curry paste by finely chopping all paste ingredients and pounding them in a pestle and mortar until you achieve a smooth guacamole like consistency.

COOKING

1. Heat the thick cream from the top of the coconut milk in a pan and cook until the oil begins to separate from the liquid.
2. Add about half of the green curry paste and fry for 4-5 minutes until fragrant and darker in colour.
3. Stir in kaffir lime leaves and gradually add the remaining coconut milk and chicken stock to create a light curry sauce.
4. Bring the curry to a simmer and add the Thai aubergines, cooking for 5-6 minutes until tender.
5. Season the curry with palm sugar and fish sauce, adjusting to taste.
6. Add the cooked fish balls and simmer briefly to heat through.
7. Add the prawns and cook for 2 minutes until they turn pink and opaque.
8. Stir through Thai basil leaves so they wilt gently into the curry.
9. Serve the curry hot with steamed jasmine rice.

School of Wok Tips

• Frying the curry paste properly removes raw flavours and intensifies the aroma.
• Using coconut cream first allows the oils to separate and fry the paste effectively.
• Pound the paste gradually, adding ingredients step by step for a smoother result.
• Thai basil should be added at the end to keep its fragrance.

FAQs

Why does coconut milk split when cooking curry?
This is normal and desirable. The oil separates from the coconut cream and helps fry the curry paste properly.

Can I use shop bought green curry paste?
Yes, but homemade paste provides a fresher flavour and brighter colour.