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.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||21.2 g|
|- Saturated fat||6.7 g|
|Total carbohydrates||24.6 g|
|- Total sugars||21.2 g|