Dinner ideas

Fish ball and green peppercorn red curry

fish ball and green peppercorn red curry



1.Blend or process fish, garlic, soy sauce, cornflour, coriander mixture and ginger until mixture forms a paste, roll level tablespoons of mixture into balls.
2.Cook oil and curry paste in large saucepan, stirring, until fragrant. Gradually stir in coconut milk, simmer, uncovered, 5 minutes. Add fish balls, peppercorn stems, sugar, lime leaves, fish sauce and corn, cook, uncovered, about 5 minutes or until fish balls are cooked through.
3.Serve curry sprinkled with sprouts, chilli and coriander leaves.

Keep uncooked fish balls, covered, in single layer on tray, in the refrigerator until required. The fish balls will firm up and the flavours of the mixture will blend together. You can also freeze uncooked fish balls in snap-lock plastic bags. Pickled green peppercorns are less pungent than black peppercorns and are frequently used in Thai curries. Preserved on the stem in brine, they can be found in Asian food stores. You can substitute french green peppercorns, if necessary.


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