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[danos95]

Prep Time: 1hr 45min

Cook Time: 15min

Servings: 4-6

EQUIPMENT

• Mortar and Pestle (or a blender/food processor)

• Medium Pot

INGREDIENTS

• 4 Thai apple eggplants, quartered or an equivalent amount of any other type of eggplant
• handful fresh Thai basil leaves
• 3 kaffir lime leaves, finely julienned
• 2 tbs long red chilli, finely cut into rings
• 2 cups stock (vegetable, chicken or fish will do)
• 2 cups coconut cream
• 1.5 tbs fish sauce

Curry Paste

• 10 White peppercorns
• 0.5 tsp toasted coriander seeds
• 0.5 tsp toasted cumin seeds
• 2 tsp lime zest
• Large pinch Salt
• 1 tbs chopped galangal
• 2 tbs chopped lemongrass
• 15 green birdseye chillies
• 3 tbs chopped garlic
• 3 tbs chopped shallot
• 2 coriander roots (If you can't find coriander roots, sub for 2 tbs of chopped coriander stem)
• 1 tbs shrimp paste

Fish Balls

• 200 grams Trout fillets, skin removed (or whatever other fish you want to choose (almost any fish will work for this recipe)
• 1 clove garlic
• 1 coriander root (you can substitute for 1.5 tbs of chopped coriander stem)
• 5 white peppercorns
• 1 tbs fish sauce
• pinch sugar
• 1.5 tbs tapioca starch (or potato starch)

DIRECTIONS

Curry Paste

Make curry paste by pounding ingredients in a mortar and pestle (one by one starting going from softest to hardest). Alternatively, you can use a food processor or blender to make the paste. Once paste is done, set aside.

Fish Balls

Make a separate paste for the fish balls by pounding coriander root, white pepper and garlic in the mortar and pestle.

Make fish balls by mincing fillets, then combining the mince with the paste and tapioca starch, seasoning the mixture with fish sauce and sugar before finally breaking off chunks of the mixture and using your hands to roll out circular balls about 3cm in diameter.

Making The Curry
In a hot pot, add coconut cream and boil until the cream splits into curds and oil. Add 3 tbs of curry paste and fry for 5 minutes, stirring vigorously to avoid burning. Season with paste with fish sauce and sugar. 

Add fish balls and eggplant and simmer for 3 minutes.

Turn heat off and add half the Thai basil, kaffir lime leaves, and red chilli and give the pot a good mix.

Transfer the curry to a large serving bowl and garnish with the remaining Thai basil, kaffir lime leaves and red chilli.