First, you need to make green curry paste. Get your food processor and add the garlic, shallots, ginger (removing the skin) and kaffir lime leaf. Grab your lemongrass, and with the base of the handle of your knife, smash the lemongrass, release the flavour, and then add it to the food processor.

Grab your coriander and wash the roots as best you can, scraping away with your knife any dirt, then add the roots, stems and most of the leaves to your food processor. Add 4 tablespoons of sesame oil, 3 good splashes of fish sauce, and a lug of olive oil to mix, then turn on the food processor and blitz until you have a nice paste-like consistency.

Take half of the paste and mix with the chicken mince in a bowl. Get your buckwheat flour and sprinkle on a clean plate, then roll the chicken mix into balls and roll them in the flour until they are lightly covered.

Heat your pan or wok and chuck in the remaining curry paste, constantly stirring on high for about 3 minutes. Add your chicken balls to the pan and cook on both sides until lightly browned (they don’t need to be cooked through, as the coconut milk will do that).

Whilst they’re cooking, start on your rice. Using the absorption method, add 1 cup of rice to 2 cups of cold water to a saucepan and cover on high until the water starts boiling, then turn to low and cook until rice is nice and fluffy.

Once the rice is on, chop the ends off your green and give them a wash, then add them to the pan.

Once the balls and greens are cooked (you don’t want to overcook the greens, once they’re vibrant green, they’re ready), take off the heat, and it’s time to plate up!

Wash your snow peas and slice them finely julienne style. Plate up your rice and serve up your chicken balls, making sure you’re generous with the coconut sauce. Then garnish with the fresh snow peas and the remaining fresh coriander and sliced chillies.

You may serve this rice noodles.