Gaeng Keow Wan Luk Chin Pla (Green Curry with Fish Balls)
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Ingredients
- 400 g cod loins
- 3 tbsp thai green curry paste
- 400 ml coconut milk
- 150 g thai pea aubergines or regular aubergine, diced
- 4 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tsp palm sugar
- 15 g fresh thai basil leaves
Nutrition (per serving)
- Calories
- 311 kcal
- Protein
- 21.3 g
- Carbohydrate
- 6.9 g
- of which sugars
- 5.1 g
- Fat
- 21.6 g
- of which saturates
- 17.8 g
- Fibre
- 2.6 g
- Salt
- 2.66 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the cod with a sharp knife until it resembles a paste, then shape into small balls.
- 2
Fry the thai green curry paste in a splash of the coconut milk in a large pan for 2 minutes until fragrant.
- 3
Stir in the rest of the coconut milk and the kaffir lime leaves and bring to a gentle simmer.
- 4
Drop in the fish balls and simmer for 6 minutes until cooked through and floating.
- 5
Add the aubergine and simmer for 5 minutes until tender.
- 6
Season with the fish sauce and palm sugar.
- 7
Stir in the thai basil leaves and serve with jasmine rice.
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