Curry Fish Balls

0 In a pot with water, boil the fish balls for 5 minutes. Drain and set aside.
1 In a wok or pan over medium heat, add oil and minced garlic. Cook for 1 minute until fragrant. 
2 Turn the heat down to low and add the curry paste. Cook for 1-2 minutes then add the curry powder. 
3 Pour in the chicken stock and stir until the curry mixture has dissolved. Add oyster sauce, soy sauce, sugar, salt, and evaporated milk. 
4 Once the sauce comes up to a boil, add the fish balls and cook for 3 minutes.
5 In the meantime, prepare the cornstarch slurry by combining cornstarch and water. 
6 Pour in the slurry slowly until it reaches your desired consistency. 
7 Once thickened to your liking, serve immediately and enjoy!