Thai chicken meatballs

1 Place chicken, courgettes, chilli, ginger, egg and breadcrumbs in a large bowl. Season with freshly ground black pepper, then combine well with clean hands. Roll tablespoonfuls of mixture into balls to make about 20 in total. Place on a large plate and chill in fridge for 15–20 minutes or until firm.

2 Heat oil in a large non-stick frying pan over medium-high heat. Working in batches, add meatballs and cook, turning occasionally, for 5 minutes or until browned. Transfer to a plate. Add curry paste to same pan and cook, stirring, for 1 minute or until fragrant. Add coconut milk, then fill empty can halfway with water and add to pan. Bring mixture to the boil, stirring until a smooth sauce forms.

3 Return meatballs to pan, along with bamboo shoots, green beans and broccolini. Reduce heat to low and simmer for 5 minutes or until vegies are just tender and meatballs are cooked through. Turn off heat, then add lime juice.

4 Meanwhile, cook noodles according to packet instructions. Divide noodles among serving bowls. Top with meatball curry and garnish with extra chilli and coriander. Serve with lime wedges.