Thai Curry Meatballs

Line a baking sheet with parchment paper and set aside.

1. Heat the oil in a large pan over medium-high heat. Add 1/3 cup chopped shallots and cook until softened. Add 2 cloves chopped garlic and 1 stalk of lemon grass white part finely chopped and cook for one minute longer. Let the shallot mixture cool down for sometime by taking the pan off the heat.

2. Transfer the 1.5 lb ground chicken to a bowl and create a well in the centre of the ground chicken. Add 1 tbsp minced ginger, 1 tbsp soy sauce, 2 tbsp fish sauce,1.5 tbsp chilli paste, 1.2 cup bread crumbs, 3 tbsp cilantro and 1 tbsp salt and pepper along with the reserved shallot mixture to the well. Mix with your hands or a spoon until just combined. Dampen your hands and shape the mixture into meatballs.

3. Place the meatballs on the prepared baking sheet and refrigerate for about an hour.

4. Heat 2 big spoon of oil over medium-high in a large skillet. When the pan is hot add the meatballs and brown on all sides.

5. Bruise the lemon grass with a mortar and pestle and add to the skillet.

6. Add the 3 cinnamon stick 1 tbsp turmeric, 1.5 inch ginger pieces, 1.5 tbsp coriander seeds, a small can of coconut milk and bring to a simmer.

7. Slowly add the chicken stock and simmer the meatballs over medium heat for 10 to 12 minutes. Add the freshly squeezed lime juice and salt and pepper to taste.

8. Garnish with lime zest and cilantro. Serve with noodles or rice.