Thai chicken meatballs

Chop ¼ cup of the coriander and ¼ cup of the mint. Place into a bowl. Add the chicken mince, spring onions and 1 tablespoon curry paste. Mix until well combined. Using a rounded tablespoon of mixture, shape into about 10 meatballs using damp hands (this prevents the mix sticking to your hands). Place onto a plate, cover and place in the fridge for 10 minutes to firm up. 

Meanwhile, blend or process the tomatoes until smooth.

Heat a non-stick frying pan over medium heat. Spray the meatballs with oil. Add to the pan and cook for 3 to 4 minutes, turning until browned all over. Remove to a clean plate.

Spray the onion and eggplant with olive oil. Add the onion and 2 tablespoons of water to the hot pan, cook stirring for 1 to 2 minutes until soft. Add the remaining curry paste, cook stirring 1 minute until aromatic. Add the eggplant, stir until well coated.

Add the tomatoes and stock, bring to a simmer. Cover and cook for 5 minutes or until eggplant is almost tender. Remove the lid. Add the capsicum and return the meatballs. Simmer uncovered, for 5 minutes or until chicken is cooked through. Stir in the beans and cook for 1 minute until beans bright green.

Remove from the heat. Spoon into bowls, top with remaining coriander and basil. Serve with lime wedges.

TIP: For a different flavour, add 2 teaspoons of fish sauce and 1 teaspoon of brown sugar when adding the beans. Add more curry paste if you prefer a stronger flavour.

Feel free to use basil instead of mint, if preferred.

The second serve will keep for 2 to 3 days in an airtight container in the fridge. Reheat in the microwave, covered with damp paper towel on Medium/50% power.