Green Curry Rice Balls Recipe – Thai Special
Green Curry Rice Balls are a delicious fusion of Thai flavor and Japanese-style snacking. These crispy, golden rice balls are filled with fragrant green curry, coconut milk, and veggies or protein of your choice. They make a bold and satisfying appetizer or lunchbox treat that’s crunchy on the outside and creamy on the inside.
- Prep Time25 min
- Cook Time15 min
- Total Time40 min
For the Rice:
- 2 cups cooked jasmine rice (cooled)
- 2 tbsp coconut milk
- 1 tbsp green curry paste
- Salt, to taste
Optional Fillings:
- ½ cup cooked and chopped chicken, tofu, or shrimp
- 2 tbsp finely chopped bell pepper or green beans
- 1 tbsp chopped Thai basil or cilantro
For Coating and Frying:
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Oil, for deep frying
Prepare Curry Rice Mix:
In a bowl, combine cooked jasmine rice with coconut milk, green curry paste, and salt. Mix thoroughly until the rice is sticky and aromatic.
Add Filling (Optional):
Stir in your choice of cooked protein and veggies for added texture and flavor.
Shape into Balls:
Wet your hands and form the mixture into golf-ball-sized rounds. Press firmly to hold shape.
Chill (Optional but helps):
Refrigerate for 10–15 minutes to help the balls firm up.
Coat and Fry:
Roll each rice ball in flour, dip in beaten egg, and coat in panko. Heat oil in a pan and fry until golden and crispy (about 3–4 minutes). Drain on paper towels.
Recipe Notes :
Rice Texture : Use slightly sticky rice so the balls hold their shape better. Day-old rice can be used if it’s moist enough.
Make it Vegetarian : Use tofu or just go with vegetables and a little extra coconut milk for creaminess.
Baking Option : Bake at 200°C (400°F) for 15–20 minutes until golden. Spray lightly with oil.
Dipping Sauce : Serve with sweet chili sauce, soy-lime dip, or peanut sauce for extra flavor.
Freezing Tip : Freeze shaped rice balls before frying. Fry from frozen, adding a couple of minutes to cook time.
