Step 1

To make the meatballs, combine the chicken mince, garlic, spring onion, coriander, breadcrumbs and fish sauce until combined. Form into small meatballs using your hands (or an ice-cream scoop. Yep, you heard me).

Step 2

Heat the vegetable oil in a large pan over medium heat. Add the THAI GREEN CURRY PASTE and cook for about a minute or until it starts to smell delicious.

Step 3

Pour in the creamy COCONUT MILK and 1 cup of water. Then add the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Wait for the curry to start simmering again. Then add the meatballs. Cover and cook for 5 minutes.

Step 4

Drain and discard the liquid from the BAMBOO SHOOTS, then add the drained bamboo shoots to the curry. Cover and simmer for another 5 minutes or until the chicken meatballs are cooked through. Add in the bok choy and cover and simmer for a further 2 minutes or until tender. Top with basil and chillies, if using, and serve with steamed rice.