Thai Green Curry with Meatballs

METHOD

1. In a medium sized pot fry off the curry paste in the oil for 1-2 mins then pour in the coconut milk and water. Bring up to the boil and then simmer gently for 5 mins to infuse the milk and curry paste
2. Carefully add the meatballs and poach them in the simmering curry for 8-10 mins until thoroughly cooked. Add the bok choy just before serving and remove from heat
3. Spoon into bowls and garnish with fresh Thai basil, coriander and sliced fresh chillies
4. Serve with rice tossed in chopped coriander leaves