Ingredients with Measurements:
- 500g fish fillet, deboned and minced
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 egg
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh coriander
- 1 can coconut milk
- 1 cup chicken stock
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- Salt and pepper to taste
Special equipment needed:
- Food processor
- Large mixing bowl
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a food processor, combine the minced fish, red curry paste, fish sauce, sugar, egg, breadcrumbs, and coriander. Pulse until well combined and the mixture becomes sticky.
2. Using your hands, form the mixture into small balls, about the size of a ping pong ball.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
4. Add the red and green bell peppers, and sauté for another 2-3 minutes until slightly softened.
5. Pour in the coconut milk and chicken stock, and bring to a simmer.
6. Carefully add the fish balls to the skillet, and cook for 10-12 minutes until cooked through and the sauce has thickened.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 390
- Fat: 23g
- Carbohydrates: 18g
- Protein: 28g
- Sodium: 740mg
- Sugar: 7g
Substitutions for ingredients:
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Fish fillet can be substituted with ground chicken or ground pork.
- Chicken stock can be substituted with vegetable stock or water.
Variations:
- Add diced potatoes or carrots to the curry for extra texture and flavor.
- Use different types of fish, such as salmon or cod, for a different taste.
- Add a tablespoon of peanut butter to the curry for a nutty flavor.
Tips and tricks:
- Wet your hands with water before forming the fish balls to prevent the mixture from sticking to your hands.
- If the curry is too thick, add more chicken stock or water to thin it out.
- Garnish with fresh coriander or sliced red chili for extra flavor and color.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a saucepan over medium heat until heated through.
Presentation ideas:
- Serve the curry in a large bowl with steamed rice on the side.
- Garnish with fresh coriander and sliced red chili for a pop of color.
Garnishes:
- Fresh coriander
- Sliced red chili
Pairings:
- Steamed rice
- Naan bread
- Cucumber salad
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans
- Roasted sweet potatoes
Troubleshooting advice:
- If the fish balls are falling apart, add more breadcrumbs to the mixture to make it more sticky.
- If the curry is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Make sure the fish balls are cooked through before serving.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
- Fish ball curry is a popular dish in Southeast Asia, especially in Thailand and Malaysia.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the curry hot with steamed rice and garnish with fresh coriander and sliced red chili.
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