This quantity will feed about 4 people.
Mince 500g chicken thigh meat (or use ready minced chicken) and put into a bowl with the white parts from 4 finely chopped spring onions,
2 crushed cloves of garlic, 1 Tbs grated fresh ginger, 1 Tbs Thai curry paste (red or green), 4 Tbs panko breadcrumbs, 1 Tbs finely chopped
coriander, 1 Tbs finely chopped basil and a pinch of salt and black pepper. Mix all the ingredients together by hand and form into small
meatballs about 4 cm in diameter. Chill in the refrigerator for 30 minutes.
To cook, fry 2 crushed cloves of garlic and 1 Tbs grated ginger for a minute then add 1 Tbs Thai curry paste (same as in the meatballs!),
cook for another minute then stir in the zest of 2 limes, a can of coconut milk and half a canful of chicken stock. Bring this to a simmer
and gently put the meatballs into the sauce. Cover and simmer for about 30 minutes, until the meatballs are cooked. Cut 2-3 bok choy
into chunks and stir these gently into the sauce, cooking for another 2-3 minutes. Finish off with the juice from 2 limes and the green
parts from 4 spring onions and serve over rice noodles.