Step 1

In a pot with water, boil the fish balls for 5 minutes. Drain and set aside.

Step 2

In a wok or pan over medium heat, add oil and minced garlic. Cook for 1 minute until fragrant.

Step 3

Turn the heat down to low and add the curry paste. Cook for 1-2 minutes then add the curry powder.

Step 4

Pour in the chicken stock and stir until the curry mixture has dissolved. Add oyster sauce, soy sauce, sugar, salt, and evaporated milk.

Step 5

Once the sauce comes up to a boil, add the fish balls and cook for 3 minutes.

Step 6

In the meantime, prepare the cornstarch slurry by combining cornstarch and water.

Step 7

Pour in the slurry slowly until it reaches your desired consistency.

Step 8

Once thickened to your liking, serve immediately and enjoy!