Spicy Thai Red Curry Meatballs

Wash and dry the fresh produce. Peel and finely chop the garlic. Peel and finely chop the ginger. Cut off and discard the root ends of the yu choy; roughly chop the leaves and stems. Quarter the lime. Pick the cilantro leaves off the stems; discard the stems.

In a small pot, combine the rice, a big pinch of salt and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

While the rice cooks, in a large bowl, combine the ground chicken, breadcrumbs, half the garlic and half the ginger. Drizzle with olive oil and season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 10 to 12 equal-sized meatballs. Transfer to a plate.

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook 2 to 3 minutes per side, or until browned.

Add the remaining garlic and remaining ginger to the pan; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the yu choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the yu choy leaves are slightly wilted. Add the coconut milk (shaking the can just before opening), the juice of 2 lime wedges and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally and spooning the sauce over the meatballs, 6 to 7 minutes, or until the sauce is slightly thickened and the meatballs are cooked through. Turn off the heat. Season with salt and pepper to taste.

Divide the cooked rice and finished meatballs and sauce between 2 dishes. Garnish with the cilantro. Serve with the remaining lime wedges on the side. Enjoy!