Red Thai fish balls with rice

Craving a flavorful and aromatic dish? Dive into the world of Red Thai fish balls with rice, a delightful culinary experience from the heart of Thailand. Packed with delectable flavors and essential nutrients, this dish is a must-try for every food lover out there.

Red Thai fish balls with rice Ingredients

• White rice: 1 cup (240ml)
• Fish balls: 12 pieces
• Red Thai curry paste: 2 tablespoons (30ml)
• Coconut milk: 1 cup (240ml)
• Fish sauce: 2 teaspoons (10ml)
• Kaffir lime leaves: 4 (torn into pieces)
• Fresh basil: 1/4 cup (chopped)
• Garlic cloves: 2 (minced)
• Vegetable oil: 2 tablespoons (30ml)
• Sugar: 1 teaspoon (5ml)
• Lime zest: 1 teaspoon
• Fresh coriander leaves: For garnishing

Time: Prep – 20 mins, Cook – 25 mins, Total – 45 mins

Serves 2

Nutritional Facts (per serving)

• Calories: 510
• Protein: 23g
• Carbs: 67g
• Fat: 18g
• Fiber: 2g
• Sugars: 4g
• Sodium: 730mg

Red Thai fish balls with rice Step-by-step Instructions

1. Begin by rinsing the white rice under cold water until the water runs clear.
2. Transfer the rice to a pot and add 2 cups (480ml) of water.
3. Set the pot on medium heat, bring it to a boil, then reduce to low, cover, and simmer for 20 minutes or until the rice is fluffy.
4. While the rice is cooking, heat vegetable oil in a large skillet over medium-high heat.
5. Add the minced garlic and sauté until fragrant.
6. Stir in the Red Thai curry paste and cook for about 2 minutes.
7. Pour in the coconut milk, stirring constantly until well-combined with the curry paste.
8. Add the fish balls into the mixture, ensuring they’re well-covered in the sauce.
9. Drizzle fish sauce and sprinkle sugar into the skillet, stirring gently.
10. Add kaffir lime leaves and half of the fresh basil, then let the mixture simmer for 10 minutes.
11. Once the fish balls are cooked through, stir in lime zest and remove from heat.
12. Garnish with fresh coriander leaves and the remaining basil.
13. Serve the Red Thai fish balls atop the freshly cooked rice.

Expert Tips

1. You can add vegetables like bell peppers or snap peas for extra texture and nutrients.
2. Opt for low-fat coconut milk if you’re keen on cutting down calories.
3. Always rinse the rice before cooking to remove excess starch and avoid a gummy texture.
4. For a spicier kick, consider adding a chopped Thai chili when sautéing the garlic.
5. Don’t overcook the fish balls; they can become tough and chewy.

Serving Suggestions

• Serve the Red Thai fish balls with rice in a deep dish, making sure to pour ample sauce over the rice.
• Pair with a side of steamed broccoli or a fresh cucumber salad to balance the rich flavors.
• If you enjoy spice, offer some sliced chilies or chili flakes on the side for those who’d like an extra kick.
• Freshly squeezed lime juice over the top just before eating can elevate the dish’s taste.
• Although traditionally eaten with a fork and spoon, you can use chopsticks for an authentic Asian dining experience.

There you go! A step closer to mastering the art of Thai cuisine with our Red Thai fish balls with rice. AH7 aims to bring healthy and flavorsome recipes right to your kitchen. Give it a shot, and let the flavors whisk you away on a Thai culinary journey!

RED THAI FISH BALLS WITH RICE

Craving a flavorful and aromatic dish? Dive into the world of Red Thai fish balls with rice, a delightful culinary experience from the heart of Thailand. Packed with delectable flavors and essential nutrients, this dish is a must-try for every food lover out there.

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

RED THAI FISH BALLS WITH RICE

Amount per Serving

Calories

510

% Daily Value*

Fat

 

18

g

28

%

Sodium

 

730

mg

32

%

Carbohydrates

 

67

g

22

%

Fiber

 

2

g

8

%

Sugar

 

4

g

4

%

Protein

 

23

g

46

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• White rice: 1 cup 240ml
• Fish balls: 12 pieces
• Red Thai curry paste: 2 tablespoons 30ml
• Coconut milk: 1 cup 240ml
• Fish sauce: 2 teaspoons 10ml
• Kaffir lime leaves: 4 torn into pieces
• Fresh basil: 1/4 cup chopped
• Garlic cloves: 2 minced
• Vegetable oil: 2 tablespoons 30ml
• Sugar: 1 teaspoon 5ml
• Lime zest: 1 teaspoon
• Fresh coriander leaves: For garnishing

Instructions

• Begin by rinsing the white rice under cold water until the water runs clear.
• Transfer the rice to a pot and add 2 cups (480ml) of water.
• Set the pot on medium heat, bring it to a boil, then reduce to low, cover, and simmer for 20 minutes or until the rice is fluffy.
• While the rice is cooking, heat vegetable oil in a large skillet over medium-high heat.
• Add the minced garlic and sauté until fragrant.
• Stir in the Red Thai curry paste and cook for about 2 minutes.
• Pour in the coconut milk, stirring constantly until well-combined with the curry paste.
• Add the fish balls into the mixture, ensuring they’re well-covered in the sauce.
• Drizzle fish sauce and sprinkle sugar into the skillet, stirring gently.
• Add kaffir lime leaves and half of the fresh basil, then let the mixture simmer for 10 minutes.
• Once the fish balls are cooked through, stir in lime zest and remove from heat.
• Garnish with fresh coriander leaves and the remaining basil.
• Serve the Red Thai fish balls atop the freshly cooked rice.

Notes

• You can add vegetables like bell peppers or snap peas for extra texture and nutrients.
• Opt for low-fat coconut milk if you’re keen on cutting down calories.
• Always rinse the rice before cooking to remove excess starch and avoid a gummy texture.
• For a spicier kick, consider adding a chopped Thai chili when sautéing the garlic.
• Don’t overcook the fish balls; they can become tough and chewy.