Saturday, August 13, 2011

Fish Balls in Thin Curry


5 tablespoons red curry paste
3 tablespoons cooking oil
1 cup (200 grams) fish meat
½ egg
1 teaspoon salt water (¼ teaspoon salt and 1 teaspoon water)
1 tablespoon finely shredded bergamot leaves
¼ cup sliced cow pea
4 cups water
3 tablespoons fish sauce
2 teaspoons palm sugar or brown sugar
½ cup (50 grams) baby corn
¼ cup (50 grams) cow peas, cut into 2" lengths
6 small eggplants, quartered
½ cup (40 grams) straw mushroom
3 bergamot leaves, torn up
5 red chillies, sliced
¼ cup basil leaves


Put the fish meat, egg and salt water into the working bowl of the food processor, process until sticky. Add red curry paste to the fish, mix well. Remove the fish meat to a medium mixing bowl. Knead in shredded bergamot leaves and sliced cow pea, set aside, boiling 2 cups of water in a 1-quart measure at High (600-700 Watts) for 5 minutes. Shape the fish with spoons and drop into boiling water, tightly cover with microwave plastic wrap. Microwave at High for 2 minutes. Remove fish balls from boiling water and set aside. Stir fry red curry paste with the cooking oil in a 2-quart container in microwave over, cover loosely with kitchen paper at High for 1½ minutes. Add water, fish balls and all ingredients except basil leaves to the container. Cook, covered, at High for 10 minutes. Stir in basil leaves. Served with Khanom Chine (Thai rice noodle) or cooked rice (for 4-5 servings)

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