Thai Fish Ball Curry

2025-01-19 03:00:42 190

A Thai style curry made with coconut milk and tomatoes, with a very thick sauce. Even a husband who doesn't like broccoli thinks it's good to add broccoli and absorb the sauce.

Details of ingredients

Technique

difficultySimple
workmanshipStew
tastecurry
timeThree quarters of an hour

Steps to make Thai Fish Ball Curry

1. Prepare ingredients, cut all ingredients into blocks of similar size, and when choosing fish balls, as long as they are not particularly large, they are fine.
2. Heat a wok, pour in oil, add a little more oil, and stir fry onions over medium low heat until fragrant.
3. Add tomatoes and stir fry until the juice comes out.
4. Stir fry tomatoes until they turn red oil, then add boiling water. Due to the need to add coconut milk later, the amount of water here is slightly less than normal.
5. Add all the side dishes, do not include broccoli! Open a big fire.
6. Put in curry cubes and add a picture of curry. The back of the packaging box has detailed proportions. At this point, turn down the heat and stir until the curry cubes are completely dissolved.
7. Pour in coconut milk, I added a whole bottle, and the coconut fragrance is very strong. If you're not sure about your taste for the first time, half a bottle is enough.
8. Cover the pot and simmer on low heat for 20 minutes. Due to the thick coconut milk, stir it a few more times halfway through.
When the curry is almost cooked, boil another pot of water and blanch the broccoli for 10 seconds. Take it out, shake it twice to control the water, and put it into the curry.
10. Add curry to broccoli and stir fry for 10 seconds. Turn off the heat and remove from the pan.