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 shall...