Hong Kong Curry Balls
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!
Servings 8 servings
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
For storage: transfer the curry sauce and beef balls to a container. Once cooled to room temperature, store it in the fridge for up to 4 days. You can reheat in the microwave or on the stovetop.