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Thai Green Curry Rice Balls



  • 1 tablespoon flavorless oil
  • 1 tablespoon green curry paste (if you’re in the US, I recommend Mae Ploy!)
  • 1 cup coconut milk
  • 1 cup water
  • 1 teaspoon sugar
  • 1 cup basmati rice
  • 3 green onions
  • 5 chives
  • 2 eggs
  • 2 cups panko breadcrumbs
  • salt


Make the green curry rice:

  • Heat the 1 tablespoon of flavorless oil in a pot with a lid. Add the 1 tablespoon of green curry paste and fry, stirring constantly, until fragrant (about 30-45 seconds).
  • Add the 1 cup of coconut milk, 1 cup of water, and 1 teaspoon of sugar to the pan. Bring to a boil.
  • Add the 1 cup of rice to the pot, stir, cover, and reduce the heat to maintain a low simmer. Simmer for 15 minutes with the lid on (no peeking!).
  • Turn the heat off and allow the pan to sit for 10 minutes.
  • Thinly slice the 3 green onions and 5 chives. Mix them into the rice mixture (the heat will soften them slightly).
  • Allow the rice to cool until you can handle it.

Prepare and fry the curry rice balls:

  • Preheat oil to 350 degrees Fahrenheit.
  • Lightly beat the two eggs until smooth. Mix the 2 cups of panko with a couple generous pinches of salt.
  • Moisten your hands, then roll a couple tablespoons’ worth of curry rice into a ball. It should be a little smaller than a golf ball or a ping pong ball.
  • Gently coat the ball in the eggs, then coat with panko breadcrumbs. Set aside and make a few more. (Tip: rinse your hands when they get sticky, then moisten with water again. This will help keep the balls from sticking to your hands.)
  • Deep-fry the balls, a few at a time, in 350 degree oil until golden-brown and crispy. This takes about 2 1/2 to 3 minutes. Drain. Repeat until you’ve used up the rice.