Fish Ball And Eggplant Red Curry Recipe

Name: Fish Ball And Eggplant Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb firm white fish fillets, coarsely chopped; 1 clove garlic, quartered; 1 tbsp finely chopped cilantro roots and stems; 1 tbsp soy sauce; 1 tbsp cornstarch; 2 tsp peanut oil; 2 tbsp Thai red curry paste; 1 can (14 oz) can coconut milk; 1/2 cup coarsely chopped eggplant; 2 tsp grated palm sugar or brown sugar; 1 tbsp lime juice; 1 tbsp fish sauce; 2 None green onions, thinly sliced; 1/2 cup bean sprouts; 2 None red bird's-eye chili peppers, thinly sliced; 2 tbsp fresh cilantro leaves

Servings: persons

1 lb firm white fish fillets, coarsely chopped
1 clove garlic, quartered
1 tbsp finely chopped cilantro roots and stems
1 tbsp soy sauce
1 tbsp cornstarch
2 tsp peanut oil
2 tbsp Thai red curry paste
1 can (14 oz) can coconut milk
1/2 cup coarsely chopped eggplant
2 tsp grated palm sugar or brown sugar
1 tbsp lime juice
1 tbsp fish sauce
2 None green onions, thinly sliced
1/2 cup bean sprouts
2 None red bird's-eye chili peppers, thinly sliced
2 tbsp fresh cilantro leaves

1
Blend or process fish with garlic, cilantro roots and stems, soy sauce and cornstarch until mixture forms a smooth paste. Roll heaping teaspoons of mixture into balls.
2
Heat oil and curry paste in a large saucepan on medium-high heat, stirring until fragrant. Add coconut milk; bring to a boil, stirring, until combined. Add fish balls and eggplant. Reduce heat to low; simmer, uncovered, for 5 mins, or until fish balls are cooked through. Add sugar, lime juice, fish sauce and onions; stir until sugar dissolves.
3
Spoon into serving bowl. Sprinkle with bean sprouts, chili pepper and cilantro leaves.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb firm white fish fillets, coarsely chopped, 1 clove garlic, quartered, 1 tbsp finely chopped cilantro roots and stems, 1 tbsp soy sauce, and more.

Yes, Fish Ball And Eggplant Red Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Ball And Eggplant Red Curry

How did you like this recipe?

Frequently Asked Questions