Thai Green Curry Meatballs

To make the meatballs, combine the chicken mince, garlic, spring onion, coriander, breadcrumbs and fish sauce until combined. Form into small meatballs using your hands (or an ice-cream scoop. Yep, you heard me).

Heat the vegetable oil in a large pan over medium heat. Add the THAI GREEN CURRY PASTE and cook for about a minute or until it starts to smell delicious.

Pour in the creamy COCONUT MILK and 1 cup of water. Then add the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Wait for the curry to start simmering again. Then add the meatballs. Cover and cook for 5 minutes.

Drain and discard the liquid from the BAMBOO SHOOTS, then add the drained bamboo shoots to the curry. Cover and simmer for another 5 minutes or until the chicken meatballs are cooked through. Add in the bok choy and cover and simmer for a further 2 minutes or until tender. Top with basil and chillies, if using, and serve with steamed rice.

– Panko breadcrumbs are Japanese-style breadcrumbs that are light, fluffy and incredibly crisp. Substitute any breadcrumbs you might have handy.