Green Curry with Fish Ball (Kaeng Keaw Warrn Luk Chin Pla Klay)

Green Curry with Fish Ball or kang keaw wan Luk Chin Pla klay. This fish ball made from Clown Knife fish.

  • ¼ cup green curry paste
  • 350 g Clown Knifefish ball
  • 1 ¼ cups coconut milk
  • ¼ cup thai basil leaves
  • 2 eggplants, cut into small pieces.
  • ½ cup chicken stock
  • 2 tbsp palm sugar
  • 3 tbsp fish sauce
  • 2 red chilies, sliced diagonally
  • 4 kaffir lime leaves
  • 1 g. Slide Tumicuni (Kra CHai Soi)
  • Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes.
  • Add green curry paste continue to cook and stir until the mixture becomes dry and fragrant.
  • Add the Clown Knifefish ball and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock.
  • Cook over medium heat until the chicken is cooked and eggplant is tender.
  • Add kaffir lime leaves and Thai basil.
  • Transfer mixture to a larger pot to a boil.
  • Remove from heat and adjust the seasoning and transfer to a serving bowl.
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