Neven Maguire's Thai Style Chicken Meatball Bowls

INGREDIENTS

• 25g Simply Better Sourdough Breadcrumbs
• 1 Tin Simply Better Thai Coconut Milk
• 1 Pack Simply Better Irish Corn Fed Skinless & Boneless Chicken Thigh Fillets
• 2 Tbsp. Simply Better Thai Original Wok Sauce
• 1 Simply Better Irish Free Range Corn Fed Egg
• 2 Tbsp. Simply Better Thai Yellow Curry Paste
• 3 Tbsp. chopped Fresh Coriander, plus extra to serve
• 2 Spring Onions, thinly sliced
• 2 Tbsp. Simply Better Single Estate Irish Cold Pressed Rapeseed Oil
• 1 Carton Simply Better Irish Made Free Range Chicken Stock
• 1 Cube Simply Better Thai Palm Sugar
• 2 large Sweet Potatoes, peeled & cut into cubes
• 1 Pack Extra Fine Green Beans
• Lime Wedges, to serve

DIRECTIONS

1. Roughly chop the chicken and place in a food processor with the breadcrumbs and coconut milk and blitz to combine. Then add in the wok sauce, egg and half of the curry paste. Whizz until you have a smooth, mousse-like paste.
2. Put the chicken mixture into a bowl and stir in the coriander and spring onions. Lightly wet your hands and form the mixture into 16 meatballs. If time allows put them in the fridge for 30 minutes to firm up. These can be covered and chilled for up to 24 hours or freeze them and defrost at room temperature before cooking at a later stage.
3. Heat a large non-stick frying pan over a medium heat. Add the oil and cook the chicken meatballs in batches until golden brown, turning with a palette knife. Transfer to a plate. Stir the rest of the curry paste into the pan and then pour in the chicken stock and remaining coconut milk. Add the sweet potatoes and palm sugar, stirring to combine and simmer gently for 15 minutes until just cooked through.
4. Return the meatballs to the pan and scatter over the green beans. Cover with a lid and simmer for another 15 minutes until the meatballs are cooked through and the green beans are nicely steamed. Spoon into bowls and garnish with the remaining coriander and lime wedges to serve.