| • | Cut the fish fillets into small chunks.
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| • | Make paste by processing in a food processor.
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| • | Add the curry paste, fish sauce and salt.
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| • | Blend the mixture for another 30 seconds.
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| • | Put the mixture in a bowl and fold in the coriander.
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| • | Roll out small balls and refrigerate for half an hour to set firm.
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| • | Deep-fry the balls for 2 minutes and drain on a kitchen paper.
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| • | Stick a toothpick into each ball.
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| • | Serve the fish balls with sweet Thai chili sauce. |
