Method

1. To make the meatballs add the chicken mince, coriander roots, shallots, green curry paste, egg, and breadcrumbs into a bowl. Mix well to combine.
2. On a baking tray lined with parchment paper, roll 20 even meatballs with dampened palms.
3. Cover and place in the fridge for 30 minutes to rest. Feel free to freeze some at this stage. Frozen meatballs will last for 3 months in an airtight container.
4. Heat olive oil in a non-stick frying pan. Bring to medium heat and fry the meatballs for 8 minutes, making sure to roll them around by moving the pan back and forth.
5. Cooked meatballs can be served as a canape with AYAM™ Sweet Soy or AYAM™ Sweet Chilli Sauce.
6. To make the curry, add 2 tablespoons of olive oil, garlic, lemongrass, ginger, and green curry paste to a deep pan. Stir for about a minute.
7. Add coconut milk and 300ml of water. Simmer for 3 minutes, then add the zucchini, meatballs, snow peas, shallots, tofu puff (optional) and simmer for a further 2 minutes.
8. Soften vermicelli noodles as per packet instructions. Drain and serve.
9. Plate meatball curry over a base of vermicelli noodles. Top with coriander leaves and serve with fresh lime.

Tip: For less oil, cook meatballs in a lined air fryer for 12-13 minutes at 180°C.