Thai Red Chicken Meatball Curry

Start by making the meatballs. Add a shot of oil to a small frying pan, then add the curry paste and fry for 3 mins. Set aside.

Finely chop the coriander stalks and transfer to a large bowl. Add the chicken mince and half of the fish sauce, then grate in the zest of 1/2 the lime. Add the fried curry paste, eggs, breadcrumbs and seasoning. Mix together really well until it becomes sticky. Form into 12 balls with wet hands, around 60g-70g each.

Heat a shot of oil in a large frying pan over a medium heat and fry the meatballs for 10-15 mins until golden all over and cooked through. Set aside.

Get the coconut milk into a saucepan with the peanut butter and the remaining fish sauce. Melt and bring to a simmer, then season with salt and the juice of the remaining lime. Add the sugar, if necessary, to balance the flavour.

Trim and halve the green beans. Cook the rice following pack instructions, then add the green beans 5 mins before the end of cooking time.

Optional: if batch cooking for the week, transfer the meatballs, rice/beans and peanut sauce to separate Tupperware containers now.

For the curry, heat a large deep pan over a medium heat and add a glug of oil. Add the curry paste and fry it off for a couple of minutes until fragrant. Tip in the coconut milk and add the meatballs. Bring to a simmer then stir through the peanut sauce. Taste and adjust seasoning with fish sauce. Finely chop the spring onions and pick the basil and coriander leaves.

To serve, divide the rice and beans between plates then top with the meatball curry. Scatter over the fresh herbs, sesame seeds and chopped spring onions.