Thai Green Chicken Meatballs

Grate half the zucchini and squeeze out as much liquid as possible.

Combine chicken mince, grated zucchini, spring onion, red chilli, grated garlic, breadcrumbs, fish sauce and black pepper in a bowl; mix gently and roll into roughly 1‑tbsp meatballs.

Heat olive oil in a large frying pan over medium heat and brown the meatballs for 4‑5 minutes, turning gently; remove and set aside.

In the same pan, add Thai green curry paste and chopped garlic; cook for 30‑60 seconds until fragrant.

Stir in coconut milk and chicken stock, then add sliced capsicum, the remaining zucchini, and fish sauce; bring to a gentle simmer.

Return the meatballs to the pan and simmer gently for 8‑12 minutes; add asparagus for the final 3‑4 minutes so it stays bright green and tender‑crisp.

Stir in honey (or brown sugar if using), then finish with lime juice.

Serve the meatballs and green curry over steamed jasmine rice.