Canola oil for frying
3 shallots, finely diced
5 button mushrooms, sliced
100g green beans, topped, tailed and halved.
1 tbsp flour
2 heaped tsp Thai yellow curry paste
1 cup chicken stock
1 can coconut milk
1 tbsp soy sauce
Pinch of sugar
Pinch of white pepper
250g Malaysian fish balls, defrosted
METHOD
Add two tablespoons of oil to a wok over medium-high heat and fry the shallots until they start to caramelise. Add in the mushrooms and green beans and continue to fry until the mushrooms are done. Add the flour and stir to combine. Add in the curry paste and fry until fragrant.
Next, add the chicken stock and stir to combine. Bring to a simmer and allow the sauce to thicken. Add the coconut milk, soy sauce, pepper, and the sugar. Return to a simmer, then add in the fish balls. Simmer for 10 minutes until the c fish balls are warmed through.
Serve with plain rice. Serves 4.
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