Fish balls and eggplant in green curry
Fish balls and eggplant in green curry is a delicious and flavorful dish made with savory fish balls, tender eggplant, and a fragrant green curry sauce. The green curry sauce is made with a blend of green chilies, lemongrass, ginger, and other aromatic spices, creating a creamy and slightly spicy sauce that pairs perfectly with the fish balls and eggplant. It's a popular Thai dish that combines the freshness of vegetables with the heartiness of fish balls.
Ingredients
- 1 lb fish balls (you can use store-bought or homemade)
- 1 large eggplant cut into cubes
- 14 oz coconut milk canned
- 2-3 tablespoons green curry paste
- 1 red bell pepper sliced
- 1 onion sliced
- 2-3 tablespoons fish sauce
- 1 tablespoon sugar
- 1 cup chicken broth or vegetable broth
- Fresh basil leaves for garnish
- Cooked rice for serving
Instructions
- In a large pot or wok, heat some oil over medium heat. Add the green curry paste and cook for a minute until fragrant.
- Slowly pour in the coconut milk while stirring to combine with the curry paste.
- Add the fish balls, eggplant, bell pepper, and onion to the pot. Stir to coat the vegetables and fish balls with the curry sauce.
- Pour in the chicken or vegetable broth and bring the curry to a simmer. Let it cook for about 15-20 minutes or until the vegetables are tender.
- Season the curry with fish sauce and sugar, adjusting the seasoning to taste.
- Serve the Fish balls and eggplant in green curry over cooked rice, garnished with fresh basil leaves.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 379kcal (19%)Carbohydrates: 18g (6%)Protein: 27g (54%)Fat: 24g (37%)Saturated Fat: 20g (125%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 58mg (19%)Sodium: 1001mg (44%)Potassium: 962mg (27%)Fiber: 5g (21%)Sugar: 11g (12%)Vitamin A: 2142IU (43%)Vitamin C: 44mg (53%)Calcium: 65mg (7%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
