Thai chicken meatballs with coconut milk and fresh spinach

Ingredients

1 piece fresh ginger, peeled

6 garlic cloves, peeled

1 jalapeño

900g minced chicken

1 large bunch cilantro, leaves and stems finely chopped

3 tbsp fish sauce

Salt to taste

2 tbsp vegetable or coconut oil, plus more as needed

500ml chicken stock

1 can full-fat coconut milk

1/2 tsp granulated sugar

150g baby spinach

Method

Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand).

Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overwork.

Use your hands or a spoon to form meatballs. In a large pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.

Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken stock, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. add the meatballs and any juices from the plate, and simmer until the flavours come together and the meatballs are cooked through, 5 to 8 minutes.

Remove from heat and stir in the spinach and lime juice. Divide rice among bowls, the top with meatballs, broth and cilantro. Serve with lime wedges.