Green Curry Rice Balls
Green Curry Rice Balls
Green curry rice balls might be the ultimate Thai appetizer. They consist of a combination of jasmine and sticky rice, green curry paste, and coconut milk; breaded with panko and fried. The outside is crispy while the inside has the right amount of chewiness. Make a double batch. You’ll end up eating more than you should.
Equipment
- immersion blender
- instant pot
Ingredients
- 1/4 cup sticky rice uncooked
- 3/4 cup jasmine rice
- 1 cup water
- 3/4 cup coconut milk
- 3 tbsp green curry paste
- 2 tsp fish sauce
- 2 tsp sugar
- 2 tbsp red bell pepper finely diced
- 2 tbsp green bell pepper finely diced
- 4 lime leaves finely chopped
- 1/2 cup Thai basil
- vegetable oil for frying
Breading
- 1 large egg beaten
- 1/3 cup flour
- 1/3 cup water
- 1/2 tsp fish sauce
- 2 cups panko breadcrumbs
Instructions
- Combine 1/2 cup coconut milk and basil.
- Purée until smooth. Set aside.
- Add your rice and water to an Instant Pot. Cook according to directions.
- Add the rest of the coconut milk and curry paste to a small pot over medium heat. Bring to a boil.
- Stir in the fish sauce, sugar, lime leaves, and the puréed basil coconut milk.
- Pour the green curry mixture into the rice. Mix in the bell peppers.
- Roll the rice into ping pong sized balls.
- Prep the breading assembly line. Mix the egg with the flour, water, and fish sauce.
- Dip the rice balls in the egg, then coat in the breadcrumbs.
- You should yield about 15 rice balls.
- Heat up 2” of oil in a pot over medium high heat. Drop in the rice balls, making sure to not overcrowd the pot.
- Fry for 5-6 minutes. Drain grease on a wire rack.
Green Curry Paste
This paste has the same base as the red curry paste, with the substitution of green chilies for red chilies, and the addition of cumin and coriander seeds, and basil. Since this paste uses fresh green chilies, it can get real hot if you add too many. 10 is a good number for a medium spicy. Store anything that’s not used within a week in the freezer.
Equipment
- Blender, food processor, or mortar and pestle
Ingredients
- 10-15 thai green chilies
- 1/4 cup shallots
- 1 head garlic peeled
- 3 tbsp lemongrass
- 1 tbsp galangal
- 2 tsp lime zest
- 2 tsp cilantro stems
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp white peppercorns
- 1 tsp coarse salt
- 15 thai basil leaves
- 1 tsp shrimp paste
Instructions
- Dry toast the coriander seeds and cumin seeds. Add them to a spice grinder with the white peppercorns. GRIND!
- Add all of the rest of the ingredients to a food processor or blender.
- Blend until smooth. Make sure to scrape down the sides of the blender with a rubber spatula to make sure all of the ingredients are incorporated within each other.
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