Red Thai fish balls with rice

Instructions

1. In a food processor, blitz the first 5 ingredients into a coarse paste. Add shallots and pulse
   to combine.
2. Hand roll about 1 tablespoon or 30g each of mixture into balls. You should get about 20 balls.
3. In a large, non-stick frying pan, heat half of the oil over medium-high. Add half of the fish balls and cook, turning often, until golden. Transfer to a baking tray and repeat with remaining oil and fish balls.
4. Do not wash the frying pan. Add curry paste to the pan and cook for 30 seconds until fragrant. Add vegetables and ginger and continue to cook for 2-3 minutes. Add coconut milk and fish balls, cover and cook for 10 minutes, stirring occasionally.
5. Divide rice and curry among 4 plates. To serve, top with mung bean sprouts, coriander and a lime wedge.