Keang keaw wan luk chin pla (Green Curry with fish ball)

Hello all friends, today I would like to introduce one of my favorite Thai food. It calls Keang Keaw Wan Luk Chin Pla or you know that in name Thai Green Curry with Fish Ball.





INGREDIENTS:

¼ cup green curry paste
350 g Clown Knifefish ball
1 ¼ cups coconut milk
¼ cup thai basil leaves
2 eggplants, cut into small pieces.
½ cup chicken stock
2 tbsp palm sugar
3 tbsp fish sauce2 red chilies, sliced diagonally
4 kaffir lime leaves
1 g. Slide Tumicuni (Kra CHai Soi)PREPARATIONS:

Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan.

Cook over medium heat, stirring often for 3 to 5 minutes.

Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant.

Add the Clown Knifefish ball and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock.

Cook over medium heat until the chicken is cooked and eggplant is tender.Add kaffir lime leaves and Thai basil.

Transfer mixture to a larger pot to a boil.

Remove from heat and adjust the seasoning and transfer to a serving bowl.



Thank you for some information from

http://en.petitchef.com


Waan