Red Curry with Thai Chicken Meatballs

Chicken Meatballs450 g boneless chicken thighs, minced2 cloves of garlic, crushed1 piece ginger, grated2 tsp (10 ml) Soy sauce1 Tbsp (15 ml) maple syrup1 small handful coriander,roughly chopped

Curryvegetable oil, for frying1 onion, finely sliced1 – 2 Tbsp (15 – 30 ml)Thai red curry paste1 tin (400 ml) coconut milk1 packet Findus Wok Golddash of fish saucesqueeze of fresh limesteamed jasmine rice and a handful of fresh coriander, to serve