Every Night Of The Week | Red Curry Chicken Meatballs - Food Wine Travel

Ingredients

• Olive oil, for pan-frying
• 1 bunch Asian greens (gai lan or choy sum), cut into 10 cm (4 inch) lengths
• 3 garlic cloves, finely chopped
• 300 g (10½ oz) sweet potato noodles, boiled and drained
• my famous dumpling dipping biz (1 tablespoon soy sauce, 1 tablespoon Chinese black vinegar and 1 teaspoon sesame oil)
• 1 garlic clove, peeled
• grated zest and juice of 1 lime
• 1 golden shallot, finely chopped
• 1 stick lemongrass, white part only, finely chopped
• 1 makrut lime leaf, shredded
• 2 tablespoons sesame oil
• 1 kg (2 lb 3 oz) chicken mince (ask your butcher to mince some thighs with skin on for you – game changer!)
• 2 tablespoons red curry paste
• 250 g (9 oz) green beans, trimmed and finely chopped
• sea salt and freshly ground black pepper
• lime wedges and sesame seeds (optional)