30 mins

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450g chicken mince

2 spring onions, finely chopped, plus more for serving

¼ cup + 2 teaspoons soy sauce

Black pepper

5 tablespoons extra virgin olive oil or avocado oil

2 red peppers, sliced

2-3 medium shallots, thinly sliced

1 inch fresh ginger, grated

4 cloves garlic, minced or grated

½ cup fresh cilantro, chopped, plus more for serving

¼ cup Thai red curry paste

2 (14-ounce) cans full-fat coconut milk

2 tablespoons creamy peanut butter

1 tablespoon fish sauce

2 cups baby spinach

225g egg or rice noodles

Pomegranate arils, for serving ((optional))

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1. Add the chicken, green onions, 2 teaspoons soy sauce, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs).

2. Heat a large pot over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times until cooked through. Transfer to a plate.

3. To the same pot, add 3 tablespoon oil, the shallots, ginger, and garlic. Cook until fragrant, about 2 minutes. Add the peppers and curry paste. Cook another 5 minutes, stirring occasionally. Stir in the coconut milk, ½ cup water, ¼ cup soy sauce, fish sauce, and peanut butter. Slide the meatballs back into the curry. Simmer over medium heat until the meatballs are cooked through, 5-8 minutes. Stir in the spinach. Thin as desired with additional water or broth.

4. Meanwhile, cook noodles according to package directions.

5. Divide the noodles between bowls and ladle the curry over. Top each bowl with pomegranate, cilantro, and green onions.