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