- Pour 2 tablespoons of the vegetable oil in a pan heated over medium high heat. Add the shallots to the pan and cook until caramelized. Pour the remaining tablespoon of oil to the pan along with the curry paste. Cook until fragrant.
- Pour the chicken stock into the pan and mix until combined. Bring it to a boil and allow the curry to thicken. Add in the coconut milk, curry powder, soy sauce, white pepper, black pepper, sugar, and Jbasket Fried Fish Cake Ball.
- Simmer for 10 minutes until the curry thickens and the fish balls are warmed through. Skewer the fish balls onto skewers and serve with the curry sauce. Enjoy!
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