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Place the chicken mince in a large bowl, season with salt and pepper and stir in a tablespoon of red thai curry paste.
Use your hands to work the paste through the meat until it's evenly spread.
Divide it into 16 -18 equal balls.
Scatter some flour on a plate and roll the balls in it, tapping off any excess until it has a light coating.
Heat a good glug of oil in a large, non-stick pan until hot.
Add the chicken balls and fry for 7 minutes on a medium heat, turning them regularly until browned all over. Set them aside (they won't be fully cooked through yet)
Add the spring onions and red pepper to the pan and fry for 5 minutes. Add a little more oil if needed
Stir in the mangetout, garlic and ginger for the final minute.
Stir in 1 tablespoon of flour until it disappears followed by 3 tablespoons of curry paste.
Stir in the coconut milk and season with salt and pepper.
Give it a good stir and bring to the boil. Add the spinach and chicken meatballs, before simmering for 5 minutes, turning the meatballs over regularly until the chicken is cooked through and the spinach is wilted.
Serve with rice