This curry is a combination of fish and meat, it is one of the many ways we have of using up left overs. In this case left over chicken and fish, however you can use pork instead of chicken if that is what you have!

Ingredients

• 100 gms Chicken Wings
• 100 gms Fish Mince
• 1-2 Tablespoons Green Curry Paste
• 1 Egg
• 150 ml Coconut Milk
• 1-2 Tablespoons Chopped Coriander Leaves
• 1 Teaspoon Rice Flour
• 1 Teaspoon Cassava Starch Flour
• 1 Tablespoon Fish Sauce
• 1 Tablespoon Sugar
• Sliced Kaffir Leaves
• Sliced Chillies

Banana Leaves or Foil

Preparation

1. Whip the eggs in a large mixing bowl, add the green curry paste, fish mince, coconut milk, rice flour, cassava starch, coriander leaves, fish sauce and sugar and mix well.
2. Clean and chop the chicken wings into 3 cm pieces and put into the green curry mix. If you don’t like bones you can just put the meat in, but we usually put the whole thing in.
3. Clean the banana leaves and cut to 5×7 cm pieces. Fold them up to form trays, I use a stapler to secure the edges.
4. Fill the trays with the curry mix, and steam in a Chinese steamer for 15 minutes.
5. Slice the kaffir leaves and chillies finely then garnish the curry.

Serve With

• Hot Fragrant Rice

Pa Nang Look Chin or  Fish Ball Curry : All of this dish is edible, making it perfect for serving with rice.

Ingredients
50 gms Fish Balls
1 Tablespoon Red Curry Paste
1 Teaspoon Sour Curry Paste
100 ml Coconut Milk
100 ml Water
1 Teaspoon Salt
2 Tablespoons Sugar
1 Teaspoon Fish Sauce
40 gms Pud Bung (or other Green Leaf Vegetables)

Preparation
1. Boil the coconut milk until it begins to steam.
2. Add the red curry paste and the sour curry paste, and stir until it is dissolved.
3. Add the fish balls, and bring back to the boil, add the water and again bring back to the boil. Simmer for 5 minutes.
4. Remove from the heat, add the fish sauce, salt and sugar and adjust the seasoning to taste.
5. Clean and chop the green leaves and mix into the curry.

A dish of fried fish on a bed of curried celery greens. This should be eaten as a side dish to rice. Notice I softened the curry with evaporated milk, you can also use coconut milk, but for this fish dish the creaminess of evaporated milk works better.

Ingredients
3-4 White Fish Steaks (I used Hake).
1 Teaspoons Curry Powder
2 Tablespoons Evaporated Milk
2 Tablespoons Oil
1 Egg
1/3 Teaspoon White Pepper
2 Tablespoons Chopped Onion
30 gms Chopped Celery
3 Garlic Cloves
4 Tablespoons Light Soy Sauce
1 Teaspoons Sugar

Preparation
1. Deep fry the fish in hot oil until it is golden and brown. Then drain on kitchen paper.
2. Pound or chop the garlic, fry the garlic and chopped onion in a frying pan for a few seconds.
3. Add the curry powder, and egg. Stir the egg to break it up and mix it with the other ingredients.
4. All all the other ingredients and stir fry for a few seconds.

Serve with
Thai Fragrant Rice