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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
Cook Time: 25 minutes
Total Time: 45 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.