Seafood Balls with Green Curry Sauce


Curry Paste

1 tsp white peppercorns

½ tsp coriander seeds

1½ tsp cumin seeds

Pinch salt

2 green chillies, deseed and chopped

¼ red onion, chopped

4 cloved garlic, chopped

2 lemongrass stalks, inner parts chopped

1 tsp galangal, peeled and chopped

1 tsp coriander stem root, chopped

1 kaffir lime leaf, sliced

1 tsp fish sauce or one anchovy


8 green prawns, peeled and deveined

8 scallops

2 kaffir lime leaves, finely sliced

1 spring onion, finely sliced

1 tsp fish sauce

A handful of Thai Basil leaves

1 egg


1 tsp safflower oil

1 tbsp paste

1 can coconut milk

500ml fish stock

2 tsp fish sauce (or to taste)

1 tsp palm sugar (optional)

Garnish with coriander leaves, finely sliced red chilli and lime cheeks



To make the balls, place all the ingredients in a processor and blitz until it forms a paste. With wet hands, shape mixture into balls about the size of a walnut. Put in the fridge whilst you make the curry sauce.

In a mortar and pestle or spice grinder, pound the peppercorns and seeds together then add the salt. Put this into a small blender (or keep pounding) then add the other ingredients one at a time. Blitz or pound until you have a smooth paste. (Paste will keep sealed in the fridge for a few weeks.) 

Heat the oil in a large and deep skillet over a medium heat. Then add 2 tbsp curry paste until it becomes fragrant, about one minute. Now add the coconut milk, stock, fish sauce and sugar if using. Simmer until the liquid reduces and thickens a little. Gently place the balls around the pan and let them cook in the sauce. This should take about 5 minutes.

Take the pan to the table and serve with coriander leaves, chilli and lime cheeks.