Green Curry Rice Balls Recipe

There’s something incredibly exciting about turning a familiar favorite like jasmine rice into crisp, flavorful bites with a twist of green curry and coconut that I just couldn’t resist sharing! Let’s dive into this culinary adventure and craft some mouth-watering rice balls that are sure to captivate your taste buds.

Green Curry Rice Balls are a tasty combination of fragrant jasmine rice and rich coconut milk, which are packed with the bold flavors of green curry paste. They get their vibrant lift from generous amounts of fresh basil and cilantro and a healthy drizzle of lime juice.

Soy sauce adds depth and character to the filling, which is then tucked into a ball of rice, rolled in panko breadcrumbs, and fried until golden and crispy.

Ingredients

• Jasmine Rice: A fragrant, long-grain rice that provides carbohydrates for energy.
• Coconut Milk: Adds rich creaminess and a hint of sweetness, high in healthy fats.
• Green Curry Paste: Spice blend packed with herbs and spices, offering depth of flavor.
• Fresh Basil Leaves: Fresh, aromatic herb enhancing flavor; rich in antioxidants.
• Lime Juice: Citrus element adding tang, rich in vitamin C for immune support.
• Panko Breadcrumbs: Light, crispy texture perfect for coating; low in calories.

Ingredient Quantities

• 2 cups jasmine rice
• 2 1/2 cups coconut milk
• 1 tablespoon green curry paste
• 1 tablespoon vegetable oil
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, chopped
• 1 tablespoon lime juice
• 1 tablespoon soy sauce
• Salt, to taste
• Black pepper, to taste
• 1/2 cup panko breadcrumbs
• Oil, for frying

How to Make this

1. Wash jasmine rice in cold water until the water runs clear. Let the rice drain, and set it aside.

2. In a medium saucepan, mix together the coconut milk and green curry paste. Make sure it’s well-stirred and bring it to a gentle simmer over medium heat.

3. In the saucepan with the coconut milk mixture, add the rinsed jasmine rice. Combine thoroughly. Cover the saucepan, reduce the heat to low, and allow the mixture to simmer for 15-20 minutes. You want the rice to be cooked and the liquid to be absorbed.

4. Take the saucepan off the heat. Allow it to sit, with the lid on, for 5 minutes. Then, using a fork, fluff the rice.

5. In a big bowl, mix the cooked rice, chopped basil, cilantro, and green onions. Stir up some lime juice, soy sauce, salt, and black pepper. Shake, rattle, and roll to get all those wonderful flavors into the grain!

6. Make the mixture of rice and whatever else you desire to be in these balls the same size as a golf ball. When they are all formed, cook them on high for 1 minute each. You can keep them warm in a low oven if you aren’t ready to serve them right away, but they are best fresh.

7. Panko breadcrumbs should be spread on a plate. Each rice ball should be rolled in the breadcrumbs and gently pressed to ensure that they adhere well to the surface.

8. In a large frying pan, heat the vegetable oil over medium heat. Make sure the oil is deep enough to come halfway up the sides of the rice balls.

9. Heat the rice balls in a pan in batches, turning them multiple times to ensure even cooking, until they are golden and crispy all over, about 3-4 minutes per batch.

10. Take out the rice balls with a slotted spoon and let them lie on the paper towels for a moment. Their first month was nearly over when the doctor was finally able to see the babies. He could feel them through the layers of water and body fat.

Equipment Needed

1. Medium saucepan
2. Measuring cups
3. Measuring spoons
4. Mixing spoon or spatula
5. Strainer or colander
6. Large mixing bowl
7. Fork (for fluffing rice)
8. Plate (for panko breadcrumbs)
9. Large frying pan
10. Slotted spoon
11. Paper towels
12. Small plate or bowl (for holding ingredients like chopped herbs)

FAQ

• Q: Can I use a different type of rice?A: Jasmine rice is suggested because of its fragance and texture. But you can use other varieties, such as basmati or short-grain rice. Just adjust cooking time and liquid.
• Q: Is there a substitute for green curry paste?A: Yes, you can use red curry paste if you prefer a different flavor profile. Make sure to use the same amount so the spice balance is correct.
• Q: Are these rice balls gluten-free?A: To create a gluten-free version of the recipe, employ soy sauce that is gluten-free, as well as breadcrumbs that are formulated for gluten-free baking.
• Q: Can these rice balls be baked instead of fried?A: You can indeed bake them. Set the oven to 375°F (190°C) and bake for roughly 20-25 minutes, flipping them halfway through, until they are a nice golden brown.
• Q: How can I store leftover rice balls?A: Keep any remaining rice balls in a sealed container in the fridge, and they’ll stay fresh for you for up to 3 days. Best not to keep them much longer, as they are mostly fresh food. And they are tastier when reheated. An oven or air fryer will yield the best results for that.
• Q: Can I make the recipe vegan?A: The recipe, using the listed ingredients, is vegan. Just make sure the panko breadcrumbs are vegan.

  B: Panko breadcrumbs = crunchy goodness. They are the secret to the vastly superior texture of dishes like this one. You could use regular breadcrumbs, but where’s the fun in that?

  C: Panko breadcrumbs are the best breadcrumbs. Seriously. They are the secret to the vastly superior texture of dishes like this. You could use another type of breadcrumbs, but in an only-slightly-more-complicated version of this recipe. And why do that?

• Q: What can I serve with green curry rice balls?A: Complementing the flavors is a sweet chili dipping sauce or a cooling cucumber salad, with which they pair well.

Green Curry Rice Balls Recipe Substitutions and Variations

You can substitute basmati rice or long-grain white rice for jasmine rice.
Replace coconut milk with almond milk or regular dairy milk. Add a teaspoon of coconut extract to the latter for flavor.
Replace green curry paste with red curry paste for a different flavor profile.
You can used olive oil or avocado oil in place of vegetable oil.
In the absence of fresh basil, use 2 tablespoons of dried basil instead.

Pro Tips

1. Thoroughly rinse the jasmine rice until the water runs clear. This step is crucial to remove excess starch and prevent the rice from becoming gummy or overly sticky.

2. To enhance flavor, gently toast the panko breadcrumbs in a dry skillet until golden brown before rolling the rice balls in them. This adds a deeper, nuttier flavor and extra crispiness to the rice balls.

3. For an extra flavor boost, consider adding finely chopped lemongrass or kaffir lime leaves to the rice mixture. This will give the dish a more authentic and aromatic Thai flavor profile.

4. When forming the rice balls, slightly wet your hands with water to prevent the rice from sticking to them. This will make it easier to shape the mixture into uniform balls.

5. Monitor the oil temperature with a cooking thermometer to ensure it’s around 350°F (175°C). This helps achieve the perfect golden crust without overcooking or oil saturation. Avoid overcrowding the pan when frying to maintain the oil temperature and ensure even cooking.