Thai cuisine · Fish & Seafood

Gaeng Keow Wan Look Chin Pla

Green coconut curry with springy fish balls, Thai eggplants and basil, brightened with lime just before serving.

Ingredients · for 4 servings

• 500 g fish balls (from an Asian grocery)
• 3 tbsp green curry paste
• 400 ml coconut milk
• 200 g Thai eggplants (or substitute 1 regular eggplant)
• 2 kaffir lime leaves
• 2 handfuls Thai basil
• 2 red chilies
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 lime
• 2 tbsp oil

Instructions

1. Quarter the Thai eggplants and keep them in cold water until needed so they don't brown; slice the chilies diagonally into rings.
2. Heat the oil in a wok, add 100 ml of the coconut milk and cook over medium heat for 3-4 min until it splits and the oil separates.
3. Stir in the green curry paste and fry for 2 min until deeply fragrant and the oil turns noticeably green.
4. Add the remaining coconut milk and the torn lime leaves, bring to a boil and season with fish sauce and palm sugar.
5. Add the eggplants and fish balls and simmer gently, uncovered, for 8-10 min until the eggplants are soft and the balls heated through.
6. Remove from heat, fold in Thai basil and chili rings, finish with the juice of half a lime and serve with jasmine rice.