Peel and grate the ginger and garlic. Finely chop the chilli, removing the seeds for less heat. Place the ginger, garlic and half the chilli into a large bowl. Whisk in the peanut butter. Add the pork mince with a pinch of salt and combine everything together with your hands. Roll the pork and peanut mix into walnut sized balls – you should make 14-18. Place on to a plate and pop into the freezer for 10 mins.

Peel and thickly slice the onion. Peel and cut the carrot into thin diagonal rounds. Halve the sugar snaps vertically.

Heat a large frying pan. When warm, drizzle in ½ tbsp olive oil. Carefully drop in the meatballs and cook for 5 mins till golden on most sides. Turn them gently. Remove them from the pan onto a clean plate.

Add the onion to the hot pan. You shouldn't need any extra oil. Fry for 2 mins, then pour in the coconut milk and stir in 1 tbsp Thai green curry paste. Add 200ml water. Bring to a bubble, then lower in the pork meatballs. Pop on a lid and simmer for 10 mins till the pork is cooked through.

While the meatballs are simmering, tip the rice into a bowl. Cover with cold water. Whisk the rice for 1-2 mins till the water turns cloudy (this is the starch). Drain the rice. Rinse under cold water. Tip the rice into a small pan. Pour in 400ml boiling water. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Gently simmer for 8 mins till the water is absorbed and the rice is tender. Take off the heat. Set aside, lid on, for 5 mins to finish cooking the rice.

After the pork meatballs have cooked for 10 mins, add in the carrot and sugar snap peas (keep them whole as you can eat the pods). Gently stir through. Put the lid back on and cook for 2 mins. Taste and season the sauce.

Divide the rice between 2 plates. Spoon over the pork meatballs with the crunchy veg and the sauce. Sprinkle over the reserved chopped chilli.