Put two chopped chicken breast into a food processor. Squeeze one lime juice into it to give it a citrus flavor, add your chopped spring onions, also your coriander, chili seed, galangal or fresh ginger, soy sauce, fish sauce and fresh garlic. Seasoning with a pinch of salt and pepper, then blend. Transfer that to a bowl, add two slices of bread crumbs and stir together. Mold the mixture into small balls, place on a damp pan and put into the fridge for 15-20 minutes to firm up. Add oil to a hot pan, add your chicken balls and cook lightly, add one can of coconut milk one large teaspoon of red Thai curry paste, one lemon grass, kaffir leaves and small chili.
Cook for 15-20 minutes, while it cooks to get your rice and crisp onions, stir your chicken balls a bit, put the lid on and cook for 20 minutes on medium heat.