Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons sunflower oil
- 100grams Thai red curry paste
- 3 1/4 cups coconut milk, 2 x 400g cans
- 2teaspoons palm sugar, finely grated
- 4 lime leaves, finely shredded
- 1tablespoons lemon grass, very finely chopped
- 2teaspoons Thai fish sauce
- 150grams bean sprouts
- 1 red chili, sliced (to garnish)
- 1teaspoons fresh coriander, chopped, to garnish
Method
Step 1 of 3
Heat the oil in a large nonstick wok and add the curry paste. Stir-fry for 1-2 minutes and then add the coconut milk. Bring to a boil, reduce the heat, and simmer gently, uncovered, for 6-8 minutes.
Step 2 of 3
Add the fishballs, palm sugar, lime leaves, lemon grass, fish sauce, and bean sprouts. Bring to a boil, reduce the heat again and simmer, uncovered, for an additional 6-8 minutes.
Step 3 of 3
To serve, ladle the curry into bowls, garnish with sliced red chili and fresh cilantro, and serve with steamed jasmine rice.
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