Add a shot of oil to a small frying pan, then add the curry paste and fry for 3 mins. Set aside.

Finely chop the coriander stalks and transfer to a large bowl. Add the chicken mince and half of the fish sauce, then grate in the zest of 1/2 the lime. Add the fried curry paste, eggs, breadcrumbs and seasoning. Mix together really well until it becomes sticky. Form into 12 balls with wet hands, around 60g-70g each.

Heat a shot of oil in a large frying pan over a medium heat and fry the meatballs for 10-15 mins until golden all over and cooked through.

For the sauce, get the coconut milk into a saucepan with the peanut butter and the remaining fish sauce. Melt and bring to a simmer, then season with salt and the juice of the remaining lime. Add the sugar, if necessary, to balance the flavour.

Trim and halve the green beans, finely chop the spring onions and pick the coriander leaves.

Cook the rice following pack instructions, then add the green beans 5 mins before the end of cooking time.

If batch cooking for the week, serve up a third of this meal for dinner then store the rest in containers (keep the meatballs, rice/beans, peanut sauce and spring onions separate). Use the leftovers to make our Thai Red Meatball Curry and Thai Red Fried Meatball Fried Rice with Crispy Egg .

Serve the rice and meatballs drizzled with peanut sauce. Top with spring onions and coriander, with a lime wedge on the side.