Photograph of the finished Kaeng khiao wan luk chin pla

Thailand · Cà ri xanh chả cá viên

Kaeng khiao wan luk chin pla

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fish balls Fish balls 2.6 lb
  • Photograph of Green curry sauce Green curry sauce 6.3 oz
  • Photograph of Coconut milk Coconut milk 6 cups
  • Photograph of Small white aubergine Small white aubergine 14.1 oz
  • Photograph of Thai lime leaves Thai lime leaves 32 leaves
  • Photograph of Krachai fingerroot Krachai fingerroot 3.5 oz
  • Photograph of Italian basil Italian basil 4.2 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Palm sugar Palm sugar 1.7 oz
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Lightly score the surface of each fish ball so that it can absorb the curry sauce.
  2. 2 Simmer the coconut milk for 6 minutes until the coconut oil separates, then sauté the green curry sauce for 4 minutes.
  3. 3 Pour in the diluted coconut milk and simmer for 8 minutes, then season with fish sauce and palm sugar.
  4. 4 Drop the fish balls into the pan and cook for exactly 6 minutes; if cooked longer, the fish balls will expand and become mushy.
  5. 5 Add the rice noodles, pickled eggplant, and Thai lime leaves, then cook for 4 minutes.
  6. 6 Mix in the basil leaves and sliced green chilies when you turn off the heat.

With an appliance

  • Microwave 37 min

    Replace steps 3–5: heat the diluted coconut milk with spices at 700 W for 5 minutes, add the fish cakes and heat for 4 minutes, finally add the pickled eggplant and galangal and heat for 2 minutes; reduce to about 7 minutes, the heat should be moderate to keep the fish cakes from bursting, the coconut milk should not separate much and you don't need to stir constantly. Leave the basil leaves to mix in after turning off the heat as in step 6.

Start cooking