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.
