Thai Fish Balls and Green Peppercorn Red Curry




Thai Fish Balls and Green Peppercorn Red Curry

Recipe only


INGREDIENTS

750 g firm fresh white fish fillets, copped coarsely
3 cloves garlic, quartered
2 tablespoons soy sauce
2 tablespoons cornflour
2 tablespoons finely chopped coriander root and stem mixture
2 cm piece fresh peeled ginger, grated
2 teaspoons peanut oil
1/3 cup Thai red curry paste (see below)
2 400 mi cans Thai coconut milk
4 5cm long green peppercorn stems
2 teaspoons palm sugar, grated
2 fresh kaffir lime leaves, shredded
2 teaspoons fish sauce
115 g baby corn, halved length ways
1 cup bean sprouts
1 fresh long green chili, sliced diagonally
1 fresh long red chili sliced diagonally
1/4 cup fresh coriander leaves

METHOD

For the red curry paste:

18 dried red chilies, roughly chopped and stems removed (soak in hot water for 20 minutes first)
1/3 cup small dried shrimp, rinsed and drained
2 tablespoons, chopped coriander root
1 1/2 teaspoons of sea salt
8 garlic cloves, roughly chopped
6 small Asia shallots (Asian shallots are red in color), roughly chopped
6 lemongrass stalks, trimmed and white part only, bruised and finely sliced
1/4 inch piece of krachai, peeled and thinly sliced
1/2 inch piece galangal, peeled and thinly sliced

1. Make the red curry paste; Place the chilies in hot water for 20 minutes to soften up, then drain and dry. Reserve about 5 tablespoons of the chili water. Place the chilies in a small food processor with the dried shrimp, coriander root, salt, garlic, Asian shallots, lemongrass, krachai, and galangal; pulse until roughly chopped, add the chili water, and puree until smooth. Set 1/2 cup aside; you can keep it for another dish in the fridge or freeze for future use.

METHOD

1. Blend or process the fish,garlic, soy sauce, cornflour, coriander mixture, and ginger until it forms a paste, roll level tablespoons of the mixture into balls.

2. Cook oil and curry paste in a large saucepan, stirring, until fragrant. Gradually stir in coconut milk; simmer, uncovered for 5 minutes. Add fish balls, peppercorns stems, sugar, lime leaves, fish sauce and corn; cook, uncovered for about 5 minutes or until the fish balls are cooked through.

3. Serve the dish with the coriander leaves sprinkled on top with the bean sprouts, chili,




Location: South East Asia

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