Pa Nang Look Chin
fish ball curry (2pp)

50 gr fish balls
1 tbsp red curry paste (see recipe)
1 tsp sour curry paste (see recipe)
100 ml thin coconut milk
100 ml water
1 tsp salt
2 tbsp palmsugar
1 tsp nam pla (fish sauce)
3 paksoy stalks

Cut the pasksoy in bite size pieces. Heat in a wok the coconut milk and mix in the red and sour curry paste. Add the fish balls and when it starts to cook then add the water and let it simmer slowly for 6 minutes. Then add the paksoy and mix in the nam pla, the palmsugar and the salt and serve

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