Green curry with fish balls

 Green curry with fish balls

history

“Green Curry” is a kind of Thai curry. Popular to eat with steamed rice or Chinese dessert. It has a history since the Ayutthaya period. It is a food wisdom of Thai people in the past that started with Kaeng Liang and Kaeng Pa without coconut milk. Later, it has been modified by adding coconut milk and dried chili to create "Kaeng Daeng" or "Kaeng Phet" and has been applied as "Green Curry" with green chili Or perhaps pound on chili or coriander leaves to make the chili greener. Therefore, the word "kaeng kaew" refers to the curry made from green chili, while the word "sweet" does not refer to the taste. But referring to the color of the curry that is green and sweet, hence the name. "Green Curry", a Thai food that has been ranked No. 19 from the World's 50 Most Popular Foods (2011) by travel.cnn.com website. And is a famous Thai food that is popular with both Thais and foreigners.

nutritional value

The main nutritional value of green curry Contains moderately high amounts of protein, fat, and high fiber from eggplant and curry ingredients. In addition, the ingredients of the curry paste are all valuable herbs, such as eggplant, which is an analgesic, hemostatic, diuretic, and treats bronchial disease. and rheumatism. Kaffir lime leaves, basil leaves: chili, onions, garlic, galangal, lemongrass, help expel wind, relieve colic, flatulence, flatulence, help appetite, drive phlegm, cure colds.

raw material

• Fish balls 250 g.
• 100 grams of eggplant
• 100 grams of coconut milk
• coconut milk 500 g
• 40 g green curry paste
• 15 grams of palm sugar
• 2 tbsp fish sauce
• 4 red bell peppers, sliced obliquely
• 4 g basil
• 2 kaffir lime leaves

how to do

• Stir fry the coconut milk to break it up. Add curry paste and stir fry with coconut milk until fragrant. Then add the fish balls and stir fry.
• Put the coconut milk into the pan, bring to a boil, simmer until the meat is tender. add eggplant Season with fish sauce and palm sugar.
• add chili Add torn kaffir lime leaves, add basil leaves
• Ladle into serving bowls.

Tips

• The color of the green curry is light green and slightly darker from the coconut milk oil. If done incorrectly, the process will result in a different color of the curry, for example, dark green until dark like a muddy color. caused by not being able to stir-fry the curry paste coconut milk does not break it uncooked curry paste The curry has no aroma.
• Eggplants should be cut. Then put it in the boiling soup. or soaked in salt water Otherwise the eggplant will be black. unappetizing
• When adding eggplant into the soup and then Press down to sink until cooked. so that the eggplant does not turn black

image source

https://sites.google.com/

content source

http://www.thaifoodheritage.com/