Fish Ball And Eggplant Red Curry - cooking recipe

Ingredients

1 lb firm white fish fillets, coarsely chopped
1 clove garlic, quartered
1 tbsp finely chopped cilantro roots and stems
1 tbsp soy sauce
1 tbsp cornstarch
2 tsp peanut oil
2 tbsp Thai red curry paste
1 can (14 oz) can coconut milk
1/2 cup coarsely chopped eggplant
2 tsp grated palm sugar or brown sugar
1 tbsp lime juice
1 tbsp fish sauce
2 None green onions, thinly sliced
1/2 cup bean sprouts
2 None red bird's-eye chili peppers, thinly sliced
2 tbsp fresh cilantro leaves

Preparation

Blend or process fish with garlic, cilantro roots and stems, soy sauce and cornstarch until mixture forms a smooth paste. Roll heaping teaspoons of mixture into balls.
Heat oil and curry paste in a large saucepan on medium-high heat, stirring until fragrant. Add coconut milk; bring to a boil, stirring, until combined. Add fish balls and eggplant. Reduce heat to low; simmer, uncovered, for 5 mins, or until fish balls are cooked through. Add sugar, lime juice, fish sauce and onions; stir until sugar dissolves.
Spoon into serving bowl. Sprinkle with bean sprouts, chili pepper and cilantro leaves.