Green curry with fish ball (kaeng keaw wan luk chin pla klay)

Name: Green curry with fish ball (kaeng keaw wan luk chin pla klay)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: En
Ingredients: ¼ cup green curry paste; 350 g Clown Knifefish ball; 1 ¼ cups coconut milk; ¼ cup thai basil leaves; 2 eggplants, cut into small pieces.; ½ cup chicken stock; 2 tablespoons palm sugar; 3 tablespoons fish sauce; 2 red chilies, sliced diagonally; 4 kaffir lime leaves; 1 g Slide Tumicuni (Kra CHai Soi)

Main Dish

Very Easy

25 min

You spoil shook with all these delicious Thai dishes.

Preparation

Preparation10 min

Cook time15 min

Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes.
Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant.
Add the Clown Knifefish ball and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock.
Cook over medium heat until the chicken is cooked and eggplant is tender.
Add kaffir lime leaves and Thai basil. Transfer mixture to a larger pot to a boil.
Remove from heat and adjust the seasoning and transfer to a serving bowl.

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Rate this recipe:

Excellent !!! Very good Good so so Not good

5/5, 1 vote(s) 1 comment

anonymous

15/07/2011

I tried it and i made just a mistake:
i did it with kanom jeen that just dont fix well with fish ball. i give an advice to people that try this curry: eat it with rice! kanom jeen are great with chicken curry.

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