Red Thai chicken meatball traybake

• chicken mince↗500g g
• red Thai curry paste↗2 tbsp tbsp
• coriander10g g

  roughly chopped

• garlic cloves↗2

  grated

• lemongrass stalk1

  finely chopped

• lime↗1

  zested and juiced

• vegetable oil↗1 tsp tsp
• stir-fry veg300g g

  (ours was a mixture of baby corn, broccoli, mangetout and pak choi)

• coconut milk↗400ml can ml
• low-sodium vegetable stock↗100ml ml
• fish sauce↗1 tbsp tbsp
• cooked brown rice↗

  to serve

Step-by-step instructions

1. 1

   Put the chicken mince, 1 tbsp of the red Thai curry paste, half of the coriander, garlic, lemongrass and lime zest in a large bowl. Season lightly with salt and pepper. Use your hands to bring the mix together, being careful not to overwork the mixture. Once combined, split into 16 equal balls. Keep the bowl for later.

2. 2

   Heat the oven to 220C/190C fan/gas 5. Put the meatballs in a deep, high-sided tin and drizzle over the vegetable oil. Roast for 20 mins. After 10 mins, scatter in the veg.

3. 3

   Meanwhile, pour the remaining curry paste, coconut milk, veg stock, fish sauce and lime juice into the bowl you made the meatballs. Whisk together until combined, seasoning with a little salt and pepper.

4. 4

   Pour the curry coconut mixture over the meatballs, then bake for 20-23 mins until bubbling and the meatballs are golden. Scatter with the remaining coriander and serve with brown rice.