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

Main Dish
4 servings
10 min
15 min
Very Easy
You spoil shook with all these delicious Thai dishes.


Number of serving: 4
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)


  • 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.



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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