Cook: Adam Liaw’s Green Curry with Chicken and Prawn Meatballs

Serves 6

500g chicken thigh fillets, or chicken mince

300g raw prawn meat

2 spring onions, sliced

½ tsp salt

1 tbsp vegetable oil

2 tbsp green curry paste, or adjust to your taste

400ml coconut milk

½ cup shredded bamboo shoots, drained

2 kaffir lime leaves, plus extra shredded to garnish

1 small eggplant, sliced (or 1 cup mixed Thai eggplants)

1 zucchini, sliced

1 large red chilli, thickly sliced

1 large green chilli, thickly sliced

1 tbsp palm sugar

1 tbsp fish sauce

½ cup picked coriander leaves (loosely packed)

½ cup picked thai basil leaves (loosely packed)

lime wedges, to serve