FOR THE CURRY PASTE
FOR THE CHICKEN MEATBALLS
1 Place the spring onions, chillies, garlic, coriander, shrimp paste, turmeric, brown sugar, lemongrass and ginger in a blender and blitz until a paste forms.
2 Heat the oil in a large heavy-based saucepan and sauté ¾ of the paste for 1 minute or until fragrant. Add the salt, lime juice and coconut milk then bring to the boil.
3 Make the chicken meatballs by combining the rest of the curry paste with the chicken mince and coriander. Season well.
4 Form the chicken mince into small, walnut-sized balls.
5 Add the chicken meatballs to the coconut curry and simmer, covered for 15 minutes or until cooked through.