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Thin Red Curry with Fish Ball


  • 5 tablespoons red curry paste
  • 3 tablespoons cooking oil
  • 200 grams fish ball
  • 4 cups water
  • 3 tablespoons fish sauce
  • 2 teaspoons palm sugar or brown sugar
  • ½ cup baby corn
  • ¼ cup long peas, cut into 2″ lengths
  • 6 small eggplants, quartered
  • ½ cup straw mushroom
  • 3 bergamot leaves, torn up
  • 5 red chilies, sliced
  • ¼ cup basil leaves

Cooking Instructions

  1. Stir fry red curry paste with the cooking oil.
  2. Add 2 cups of water to a sauce pan.
  3. Add fish ball into boiling water and boil until cooked.
  4. Add 2 cups of water and remaining ingredients, except basil leaves, to the sauce pan.
  5. Stir in basil leaves.
  6. Served with Thai rice noodle or rice.