Recipe of Pumpui’s Green Curry with Fish Balls - Tastet

Name: Recipe of Pumpui’s Green Curry with Fish Balls - Tastet
Ingredients: 175 g green serrano or jalapeño chilies, seeded and sliced; 40 g Thai green chilies, sliced; 20 g galangal root, thinly sliced; 20 g lemongrass, thinly sliced (only the bottom 12 cm of the stem); 7 g makrut lime peel, thinly sliced; 15 g fresh turmeric, sliced; 10 g coriander root or stem; 50 g garlic; 85 g shallot, sliced; 10 g krachai, sliced (also known as Chinese keys); 10 g coriander seeds, toasted; 20 g cumin seeds, toasted; 10 g white pepper; 20 g shrimp paste; Vegetable or coconut oil for frying; 3 tbsp. fish sauce; 3 tablespoons palm sugar (brown sugar is an acceptable substitute, white sugar if needed); 2 L coconut milk (in a box, not canned); 1 L coconut cream (in a box, not canned); 1 L water or broth,; 3 tablespoons fish sauce, or to taste; 4 tablespoons palm sugar, or to taste; Reserved green curry paste; 1 kg of fish balls, preferably purchased from a reputable fish ball maker (if you are in Montreal, purchase Crystal Foods, Inc. fish balls); 15 to 20 Thai apple eggplants (green and the size of a golf ball); 250 g bamboo shoots, sliced; 15-20 fresh makrut lime leaves, torn in half and without the centre stems; 5-6 sprigs fresh Thai basil, leaves picked (about 2 cups loosely packed); Sliced green Thai or Serrano peppers (from about 10 peppers); Sliced pickled mustard greens, for garnish.

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Look no further for a delicious and comforting Thai dish! Here is Pumpui's Green Curry with Fish Ball recipe.

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Ingredients

175 g green serrano or jalapeño chilies, seeded and sliced
40 g Thai green chilies, sliced
20 g galangal root, thinly sliced
20 g lemongrass, thinly sliced (only the bottom 12 cm of the stem)
7 g makrut lime peel, thinly sliced
15 g fresh turmeric, sliced
10 g coriander root or stem
50 g garlic
85 g shallot, sliced
10 g krachai, sliced (also known as Chinese keys)
10 g coriander seeds, toasted
20 g cumin seeds, toasted
10 g white pepper
20 g shrimp paste
Vegetable or coconut oil for frying
3 tbsp. fish sauce
3 tablespoons palm sugar (brown sugar is an acceptable substitute, white sugar if needed)
2 L coconut milk (in a box, not canned)
1 L coconut cream (in a box, not canned)
1 L water or broth,
3 tablespoons fish sauce, or to taste
4 tablespoons palm sugar, or to taste
Reserved green curry paste
1 kg of fish balls, preferably purchased from a reputable fish ball maker (if you are in Montreal, purchase Crystal Foods, Inc. fish balls)
15 to 20 Thai apple eggplants (green and the size of a golf ball)
250 g bamboo shoots, sliced
15-20 fresh makrut lime leaves, torn in half and without the centre stems
5-6 sprigs fresh Thai basil, leaves picked (about 2 cups loosely packed)
Sliced green Thai or Serrano peppers (from about 10 peppers)
Sliced pickled mustard greens, for garnish.