A balance of fragrant Thai flavours including spicy red chillies, galangal and aromatic lemongrass.

• 10 stalks of coriander
• 1 garlic clove, crushed
• Pinch of salt & pepper
• 1 tbsp. Blue Dragon Thai Red Curry Paste
• 1/2 tsp. sugar
• 1 tsp. Blue Dragon Fish Sauce
• 180g white fish fillets (like cod, sole or monkfish), finely chopped/ minced
• 2 fresh kaffir lime leaves, finely shredded
• 20g green beans, sliced
• 1/2 egg

1. Pound the coriander, garlic and salt and pepper until smooth.
2. In a bowl, mix the garlic and coriander paste with the Thai Red Curry Paste, sugar and Fish Sauce.
3. Fold in the fish, kaffir lime leaves, green beans and egg and mix well.
4. Divide the mixture in equal sized balls and flatten them to a patty type shape.
5. Deep fry or shallow fry on a medium heat until browned and cooked through.
6. Serve with Sweet Chilli Dipping Sauce or Nuoc Cham.

0.400 kg