Green Curry Rice Balls
Ingredients: jasmine rice, Thai sticky rice, water, coconut milk, Thai basil · 60 min cook time · 485kcal · ~₩17,100
Ingredients
0.75cup jasmine rice, 0.25cup Thai sticky rice, 1cup water, 0.5cup coconut milk, 0.5cup Thai basil, 0.25cup coconut milk, 50g green curry paste, 160g ground chicken or turkey, 2tsp sugar, 2tsp fish sauce, 3leaves kaffir lime leaves, 4Tbsp red bell pepper, 0.33cup all-purpose flour, 0.33cup water, 1egg egg, 0.5tsp fish sauce, 2cups panko breadcrumbs, 1L oil for deep frying
Instructions
1. Mix 3/4 cup jasmine rice and 1/4 cup Thai sticky rice. Rinse the rice a couple of times, draining off all liquid on the last rinse.
2. Cook the rice with 1 cup of water. This ratio is less than usual because sticky rice requires less water and curry will be added later.
3. Blend 1/2 cup coconut milk with 1/2 cup Thai basil leaves using a stick blender until smooth to create a basil puree.
4. Heat 1/4 cup coconut milk in a pot until it boils. Add 50g (3 Tbsp) green curry paste and stir until thick. If you want it less spicy, use 2 Tbsp of paste.
5. Add 160g ground chicken or turkey to the curry paste. Break up any large chunks of meat to ensure a smooth mixture for forming rice balls.
6. Stir in 2 tsp sugar and 2 tsp fish sauce. Be cautious with fish sauce as some brands are very salty; add half first and adjust to taste.
7. Pour in the basil puree and bring the mixture to a boil. Add 3 finely chopped kaffir lime leaves. Chop them very finely to avoid chewy, fibrous pieces.
8. Pour the curry sauce over the cooked rice. Add 4 Tbsp of finely diced red bell pepper. Ensure bell pepper pieces are small to avoid interfering with ball formation.
9. Mix the rice and curry sauce thoroughly. Taste and adjust seasoning. Pack the mixture tightly into a container while it's still hot to help it bind as it cools. Let it cool to room temperature.
10. Using a #40 scoop (about 1.5 Tbsp), scoop out portions of the rice mixture. Form them into tight balls by pressing with your palm and gently shaping them.
11. Prepare the batter by mixing 1/3 cup all-purpose flour, 1/3 cup water, 1 beaten egg, and 1/2 tsp fish sauce until smooth. Adjust with a little more water if too thick; it should run freely off a fork.
12. Dip each rice ball into the batter, letting excess drip off, then roll it in 2 cups of panko breadcrumbs. Place on a tray.
13. Heat oil to 350°F (175°C). Carefully drop the breaded rice balls into the hot oil. Fry for about 2 minutes until golden brown and crispy.
14. Remove fried rice balls and place them on a paper towel-lined plate to drain excess oil. Between batches, use a mesh skimmer to remove any burnt breadcrumb bits from the oil to maintain oil quality.
15. Allow the rice balls to cool slightly before serving. Enjoy the crunchy exterior and soft, flavorful interior!
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