100 g  Feather back fish or king fish, minced

1 t  Egg  yolk

1 t  Red curry paste

1-2 leaves  Kaffir lime leaves(remove midrib)and finely sliced

½  stalk  Long bean, diced in small pieces

3-5 leaves  Sweet basil


1  t  Fish sauce

1  t  Palm Sugar



1.In mixing bowl or mortar, combine red curry paste and minced fish and mix together well.

2.Add seasoning and finely sliced kaffir lime leaves, finely diced long  bean ,sweet basil and egg yolk .  Prepare into fish cakes shape (small ball size).

3.In wok, add oil and deep fry with medium heat until fish cakes turn to golden brown.

  1. Serve hot with Thai sweet chili sauce and enjoy.



Serves: 1

NOTE: With all Thai meals, always taste before serving.  Adjust flavor to your preference.


Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and are intended to be reference only.

Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.