Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Line a large baking tray with baking parchment or lightly greased foil.

Mix the Meatballs: In a large mixing bowl, combine the chicken mince, panko breadcrumbs, beaten egg, 2 tablespoons of red curry paste, 1 tablespoon of fish sauce, lime zest, spring onions, chopped coriander, and grated ginger.

Combine Gently: Using your hands or a spoon, mix everything together until it's just combined. What works best for me is using my hands, but be careful not to overwork the mixture, as this can make the meatballs tough.

Roll and Arrange: Lightly wet your hands with a little water to prevent sticking. Roll the mixture into balls about the size of a golf ball (you should get around 20-24). Arrange them in a single layer on your prepared baking tray.

Bake the Meatballs: Place the tray in the preheated oven and bake for 15-20 minutes, or until the meatballs are pale golden, firm to the touch, and cooked through. The internal temperature should reach 74°C (165°F) for safe consumption according to the FSA.

Start the Sauce: While the meatballs are baking, heat the coconut oil in a large, deep frying pan or wok over a medium heat. Add the remaining 2 tablespoons of red curry paste and cook for 1-2 minutes, stirring constantly, until it becomes wonderfully fragrant. This step is called 'blooming' and it really deepens the flavour.

Create the Curry Base: Pour in the can of coconut milk and the chicken stock. Whisk everything together until the curry paste has fully dissolved. Bring the sauce to a gentle simmer.

Season the Sauce: Stir in the fish sauce and soft brown sugar. Let it simmer gently for 5-7 minutes, allowing the sauce to thicken slightly. If you enjoy other flavourful chicken recipes, my Bang Bang Chicken Thighs are always a hit.

Combine and Finish: Once the meatballs are cooked, carefully add them to the simmering sauce. Stir gently to coat them all. Let them simmer in the sauce for a final 2-3 minutes to absorb all that lovely flavour.

Final Touches: Turn off the heat and stir in the fresh lime juice. Have a taste and adjust the seasoning if needed – you might want a little more fish sauce for saltiness or lime for acidity. Serve immediately, garnished with fresh coriander, sliced chilli, and lime wedges.