Spicy Thai Chicken Meatballs in Creamy Red Curry Sauce

Peel and mince the garlic. Trim and finely chop the spring onion. Add the mince, garlic, half of the spring onion (reserve the rest!), a pinch of chilli flakes (spicy!) and soy sauce to a large mixing bowl. With clean hands, knead until all the ingredients are fully combined. Shape the mixture into 12 meatballs. Refrigerate.

Trim the snow peas and slice them diagonally. Deseed and slice the pepper. Peel and finely chop the shallots. Finely slice 5cm of the lemongrass. Keep the rest whole. Finely chop the coriander leaves.

Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the meatballs and fry for 5-7 min or until starting to brown all over. Set aside on a plate and reserve the pan.

Bring the pan to a medium heat with a second drizzle of oil. Once hot, add the shallots and cook for 3 min. Add the ginger garlic paste, sliced lemongrass and red curry paste (spicy!). Cook for 2 min. Add the pepper and cook for 2 min further.

Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the cauliflower and remaining spring onion with a pinch of salt and stir-fry for 5 min.

Add the tamarind paste, fish sauce, coconut milk, measured water, coconut sugar, lime leaves and the big piece of lemongrass. Simmer (don't boil) over a low heat for 5 min. Add the meatballs and snow peas, cover and simmer for a further 5 min or until cooked through. Garnish with coriander and serve with cauliflower rice to the side.