Gaeng Keow Wan Look Chin Pla (Thai Green Curry with Fish Balls)

🧂 Ingredients

• 24 Fish balls (Look Chin Pla)(Look for pre-made fish balls at Asian markets. They should be firm and slightly bouncy.)
• 3 tbsp Green curry paste(Use a good quality Thai green curry paste for authentic flavor. Adjust to your spice preference.)
• 400 ml Coconut milk(Full-fat coconut milk is recommended for richness.)
• 50 ml Coconut cream(This is the thick cream from the top of a can of coconut milk, used to bloom the curry paste.)
• 1 cup Thai eggplant(Small, round Thai eggplants, quartered or halved if small. If unavailable, substitute with regular eggplant cut into bite-sized pieces.)
• 1 cup Thai basil leaves(Fresh Thai basil has a distinct anise-like flavor. If unavailable, regular basil can be used, but the flavor will differ.)
• 1-2 for garnish Red chili(Thinly sliced red chili (like bird's eye or serrano) for color and a touch of heat.)
• 1-2 tbsp Fish sauce(To season the curry. Start with 1 tbsp and add more to taste.)
• 1 tsp Sugar(Palm sugar is traditional, but granulated or brown sugar works too. Balances the flavors.)

👨‍🍳 Instructions

1. 1

   Heat the coconut cream in a wok or large saucepan over medium heat. Once shimmering and the oil starts to separate slightly (about 1-2 minutes), add the green curry paste.

   ⏱️ 3-4 minutes
2. 2

   Stir the curry paste constantly until fragrant and a deep green color, about 2-3 minutes. Be careful not to burn it.

   ⏱️ 2-3 minutes
3. 3

   Pour in the remaining coconut milk and bring to a gentle simmer, stirring to combine with the paste.

   ⏱️ 5 minutes
4. 4

   Add the quartered Thai eggplants to the simmering curry. Cook for about 5-7 minutes, or until the eggplant is tender-crisp (it should still have a slight bite).

   ⏱️ 5-7 minutes
5. 5

   Add the fish balls to the curry. Continue to simmer gently for another 5-8 minutes, allowing the fish balls to heat through and absorb the flavors. Avoid boiling vigorously, as this can make the fish balls tough.

   ⏱️ 5-8 minutes
6. 6

   Stir in the fish sauce and sugar. Taste and adjust seasoning as needed – it should be a balance of spicy, savory, and slightly sweet.

   ⏱️ 1 minute
7. 7

   Just before serving, stir in the fresh Thai basil leaves until they wilt slightly. This preserves their vibrant color and aroma.

   ⏱️ 30 seconds
8. 8

   Ladle the Gaeng Keow Wan Look Chin Pla into bowls. Garnish with thinly sliced red chilies. Serve immediately with steamed jasmine rice.

💡 Pro Tips

• ✓For a richer curry, use only full-fat coconut milk and reserve the thick cream from the top for blooming the paste.
• ✓The 'bouncy' texture of the fish balls is characteristic of this dish. Ensure they are heated through but not overcooked.
• ✓This curry is a classic combination, but feel free to add other vegetables like bamboo shoots or long beans.
• ✓Adjust the amount of green curry paste to control the heat level. Some pastes are spicier than others.

🔄 Variations

• Substitute fish balls with sliced chicken breast or thigh for a chicken green curry.
• Add a variety of vegetables such as sliced bell peppers, snow peas, or broccoli florets for a vegetarian/vegan option (ensure curry paste is vegan-friendly).

🥗 Nutrition

Per serving