Thai Chicken Meatball Curry

500g chicken mince

2 tsp garlic paste

2 tsp ginger paste

3 spring onions, finely sliced

1 tbsp chopped coriander (stems + leaves)

1 tbsp chopped basil leaves

½ cup panko breadcrumbs

1 egg

Salt and pepper to taste

2 tbsp The Good Oil extra virgin sunflower oil (plus extra if needed)

1 tbsp The Good Oil extra virgin sunflower oil

3-4 tbsp red Thai curry paste (adjust to taste)

400ml coconut milk

1 tsp brown sugar

100g green beans, trimmed and halved

2 heads bok choy, sliced

Juice of 1 lime

A small handful of fresh coriander leaves

Cooked jasmine rice

Extra lime wedges

In a large bowl, combine chicken mince, garlic, ginger, spring onions, herbs, panko, egg, and a good pinch of salt and pepper. Mix until just combined (don’t overwork it), then roll into even meatballs (slightly smaller than a golf ball in size).

Heat the first measure of oil in a large pan over medium heat. Sear the meatballs until golden on all sides (they don’t need to be fully cooked through). Set aside.

In the same pan, add the second measure of oil. Add the red curry paste and fry for 1-2 minutes until fragrant. Stir in the coconut milk, lime and brown sugar. Bring to a gentle simmer.

Add green beans and bok choy and stir through. Return meatballs to the pan and simmer gently for 5 minutes, until cooked through. Taste for seasoning (and adjust with fish sauce, sugar, or lime juice to balance).

Ladle curry over bowls of steamed rice and scatter with fresh basil and coriander leaves. Serve with extra lime wedges on the side.