Fish ball and eggplant red curry

  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Fish ball and eggplant red curry
  • 500 gram firm white fish fillets, coarsely chopped
  • 1 clove garlic, quartered
  • 1 tablespoon finely chopped coriander root and stem mixture
  • 1 tablespoon soy sauce
  • 1 tablespoon cornflour
  • 2 teaspoon peanut oil
  • 2 tablespoon red curry paste
  • 400 millilitre can coconut milk
  • 1/2 cup (60 grams) pea eggplants
  • 2 teaspoon grated palm sugar
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 2 green onions, thinly sliced
  • 1/2 cup (40 grams) bean sprouts
  • 2 fresh long red thai chillies, thinly sliced
  • 1/4 cup loosely packed fresh coriander leaves


Fish ball and eggplant red curry
  • 1
    Blend or process fish with garlic, coriander mixture, soy sauce and cornflour until mixture forms a smooth paste; roll heaped teaspoons of mixture into balls.
  • 2
    In a large saucepan, heat oil and curry paste over heat, stirring until fragrant. Add coconut milk; bring to a boil, stirring, until combined. Add fish balls and eggplants; reduce heat, simmer, uncovered, about 5 minutes or until fish balls are cooked through. Add sugar, juice, fish sauce and onion; stir until sugar dissolves.
  • 3
    Place curry in serving bowl; sprinkle with sprouts, chilli and coriander leaves.

More From Women's Weekly Food