Yellow Thai Coconut Broth with Chicken Meatballs & Thai Salad

Grate the ginger and garlic. Chop the coriander stalks and leaves, and set aside the leaves for garnish.

Heat a glug of vegetable oil in a heavy-based pan set over a medium heat. Fry the curry paste for 2 mins then transfer to a large mixing bowl.

Add the chicken mince, coriander stalks, grated ginger and garlic, egg, breadcrumbs, fish sauce and the zest of the lime to the mixing bowl with the fried curry paste(set aside the zested lime for later). Add a pinch of salt and mix until combined and sticky, then form into 16 balls, about 40g each.

Heat a glug of vegetable oil in a large pan set over a medium-high heat. Fry the meatballs in batches for 5-8 mins until golden on all sides, then set aside.

In the same pan, fry the curry paste for 1-2 mins, then pour in the coconut milk and vegetable stock. Bring to a boil, then turn down to a simmer for 10 mins. Squeeze in the juice of the reserved lime and season to taste with salt and fish sauce.

Meanwhile, cook the rice following packet instructions.

Finely slice the spring onions into strips and pick the leaves off the herbs then transfer to a small bowl. To make the dressing, finely slice the red chilli then add to a separate bowl with the other other dressing ingredients and mix until the sugar dissolves. Pour the dressing over the salad.

Before serving, transfer the meatballs to the coconut broth and gently reheat. Serve over rice and top with the salad and extra lime juice.