Beef or fish balls simmered in a savory curry sauce, this Hong Kong curry balls recipe brings that classic street food flavors into your home kitchen! So easy to make at home with a few simple ingredients, you can have this meal on the table in around 30 minutes or less!
This is a classic Hong Kong recipe that my husband always requests. It’s a classic comfort recipe that just hits the spot and there are so many ways to make and serve it. He always thought it was a ton of work to make, but it is easy enough to make during my baby’s nap!
Honestly, anything that is flavorful but super simple has been on repeat postpartum and this recipe checks all the boxes.
Also, just a quick note, this recipe was shot on the fly during one of these nap cooking sessions, so apologies in advance that there are not a lot of supporting photos. However, there is a video if you want to see the step by step process of making these curry balls!
Ingredients You’ll Need
oil — I usually use vegetable oil to fry the shallots. You want to use an oil that won’t “burn” over high heat. I’ve also tried it with olive oil with great results.
shallots — the shallots help build the aromatic base of the curry. In a pinch, I’ve used regular onions before, but I much prefer using shallots.
flour — you can use any standard flour, I just use all-purpose flour. Adding the flour to the shallots helps create a thicker base for the curry by forming a roux, which helps the curry cling to the beef or fish balls.
Thai yellow curry paste — this gives the curry its slightly sweet flavor. It is a mild, warm, savory curry flavor, not spicy. This is the exact one that I use. I can usually find it at T&T.
chicken broth — I suggest using chicken broth for the best flavor, but you can always substitute vegetable stock or beef stock if that’s what you have on hand. I prefer using low-sodium stock.
coconut milk — you’ll need canned coconut milk, not the coconut milk from a carton. This helps make the curry creamy and silky! I have the best results with the T&T coconut milk and Aroy-D coconut milk, but have also tried the Rooster brand, and it came out great.
soy sauce — don’t skip the soy sauce! Just a splash helps add to the umami flavor of the curry.
curry powder — to help support the curry flavor from the paste. It helps create a deeper, more complex flavor.
pepper — some freshly cracked black pepper to add a bit of oomph.
balls — I’m using beef balls today as it’s what’s in my freezer, but I’ve also made it with fish balls and any other meat balls found in the hot pot section of the Asian grocery store.
Tips and Notes on Making Hong Kong Curry Balls
- I’ve made this for potlucks before, and I serve it directly in the Dutch oven with the wooden skewers on the side so people can skewer their own combination of curry balls!
- I prefer to use my Dutch oven for this as I’m frying the shallots in hot oil at the beginning. The curry is also less likely to stain the black interior of my Staub!
- Don’t let the curry sauce go to waste! I like to repurpose it by spooning it over some jasmine rice or udon noodles.
- My mom used to put a bit of ketchup in the curry when adding the soy sauce to give it a tangy flavor, but you don’t have to.
Hong Kong Curry Balls
Ingredients
- 4 tablespoons vegetable oil, divided in half
- 5 to 8 shallots, (minced)
- 2 tablespoons flour
- 4 tablespoons Thai yellow curry paste
- 900 mL chicken broth, just shy of 4 cups
- 1 can coconut milk
- 4 tablespoons curry powder
- 2 tablespoons soy sauce
- black pepper, to taste
- 2 to 3 packs Asian beef balls, 370 grams per pack
Instructions
- Over medium to high heat, add 2 tablespoons of oil to a heavy bottomed pot and fry the minced shallots until they start to caramelize.
- Add the flour and stir until fully combined with the shallots.
- Push the shallots to the edge of the pot, forming a circle in the center. Add the rest of the oil and the curry paste and fry for 30 seconds before mixing it into the shallots and continuing to cook until fragrant.
- Add half of the chicken broth to the pot and mix everything together, making sure to break up the roux and curry paste. Once it's mixed in, you can add the rest of the broth to the pot alongside the coconut milk.
- Add the curry powder, soy sauce, and pepper to the pot. Stir to combine and let the mixture come up to a boil.
- Once everything is combined, add the beef or fish balls and simmer for around 10 minutes or until the balls have cooked through and the curry sauce has thickened to your liking.
Notes
More Recipes to Try
- Baby King Oyster Mushroom and Snap Peas Stir Fry
- Hong Kong Milk Tea (港式奶茶)
- Hong Kong Iced Tea (香港凍檸茶)
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