Delicious Thai Green Curry Recipe | With a Secret Ingredient that will blow your mind

This Thai Green Curry with homemade fish balls and prawns is rich, fragrant, and perfectly balanced. Learn step-by-step how to blitz fish balls, pound a curry paste from scratch, and simmer everything in creamy coconut milk for a dish that’s complex yet harmonious.

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Ingredients:
For the Curry Paste
6 green chillies (mild, large)
2 Thai bird’s eye chillies (optional, for heat)
2 stalks lemongrass (tender inner part, finely chopped)
50g galangal, peeled and chopped
4 pieces lesser ginger root (similar to galangal)
5 Thai shallots, peeled
2 cloves garlic
2 coriander roots
Zest of ¼ lime
1 tsp shrimp paste
½ tsp salt (for pounding)

For the Fish Balls
500g white fish fillets (e.g. mackerel or cod)
1 egg
30g potato starch (or cornflour)
1 tsp sesame oil
1 tsp salt
1 tsp sugar
A few ice cubes

For the Curry

1 can coconut milk (400ml), use the thick cream part first
200ml fish or chicken stock
8 prawns, shelled and deveined
4 Thai aubergines, chopped
50g pea aubergines
4 lime leaves, stems removed, torn
1 tsp palm sugar
1 tbsp fish sauce (adjust to taste)
Thai basil, to garnish
Red chilli, finely sliced (optional, for garnish)

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Video Title -

Chapters:
00:00 - Introduction: Thai Green Curry with Fish Balls & Prawns
00:23 - How to Make Homemade Fish Balls from Scratch
02:32 - Preparing Aromatics & Thai Green Curry Paste
07:21 - Pounding the Curry Paste in Pestle & Mortar
09:26 - Cooking the Curry with Coconut Milk & Seasoning
12:58 - Adding Fish Balls, Prawns & Final Garnishes