Gaeng Kiew Wan Luuk Chin Plaa Kay (Green Curry with Fish Balls)

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Green Curry is influenced by Indian and Arab herbs including using coconut milk. This dish is made from fish ball which can be replaced by pork, beef and fish, vegetables, coconut milk, fish sauce, sugar, kaffir lime leaves and sweet basil leaves. It is served with cooked rice or Thai rice vermicelli.


Green curry has high in protein and fat from meat and coconut milk, Dietary fiber from vegetables. Herbs in curry paste are good for excretory system, relieve coughing, helps passing gas in the intestines, and relieve catching a cold, bronchitis, and diarrhea.


250 grams Fish balls
100 grams Thai Eggplant, cut into four pieces
100 grams Coconut cream
500 grams Coconut milk
40 grams Kiew wan curry paste
15 grams Palm sugar
2 tbsp. Fish source
4 each Chee Fah chilies (spur chilies), sliced thinly crosswise
4 grams Sweet basil leaves
2 each Shredded kaffir lime leaves


1. Simmer the coconut cream in a pan until the oil separates. Add the Kiew Wan curry paste and stir until it dissolves. Add the fresh fish balls and fry until cooked.
2. Bring the curry with the coconut milk to a full boil over medium heat. Add the eggplant. Then season with fish sauce and palm sugar.
3. Add the thinly sliced chili, kaffir lime leaves and sweet basil leaves.
4. Serve in a bowl

1. Different shades of green result from the coconut oil and the cooking time. If the curry past is burned while frying, the curry will be darker than usual. And if you don’t give the curry paste enough frying time in the coconut milk, the curry will be too pale in appearance and too mild in taste, lacking in aroma.
2. Keep the eggplant fresh and green by first cutting it up and soaking in salted water, and add it only when the curry’s fully boiling.
3. While cooking, keep submerging the eggplant pieces in the liquid to make sure they’re property cooked.