Fish Ball And Green Peppercorn Red Curry

• 1 2/3 lbs firm white fish fillets, coarsely chopped
• 3 cloves garlic, quartered
• 2 tbsp soy sauce
• 2 tbsp cornstarch
• 2 tbsp finely chopped cilantro roots and stems
• 1 piece (3/4 inch) fresh ginger, grated
• 2 tsp peanut oil
• 1/3 cup red curry paste
• 2 cans (14 oz each) coconut milk
• 4 stems (2 inches each) pickled green peppercorns, drained and rinsed
• 2 tsp grated palm sugar or brown sugar
• 2 None fresh kaffir lime leaves, finely shredded
• 2 tsp fish sauce
• 1/2 cup canned baby corn, halved lengthwise
• 1 cup bean sprouts
• 1 None fresh long red chili pepper, thinly sliced
• 1/4 cup fresh cilantro leaves

1. Blend or process fish, garlic, soy sauce, cornstarch, cilantro roots and stems, and ginger until mixture forms a paste. Roll level tablespoons of mixture into balls.
2. Cook oil and curry paste in large saucepan, stirring, until fragrant. Gradually stir in coconut milk; simmer, uncovered, 5 mins. Add fish balls, peppercorn stems, sugar, lime leaves, fish sauce and corn; cook, uncovered, about 5 mins or until fish balls are cooked through.
3. Serve curry sprinkled with bean sprouts, chili pepper and cilantro leaves.

white fish, garlic, soy sauce, cornstarch, cilantro roots, fresh ginger, peanut oil, red curry, coconut milk, stems, sugar, fresh kaffir lime, fish sauce, baby corn, bean sprouts, long red chili pepper, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35616 (may not work)