Prep Time: 10-15 mins      Cook Time: 30-40 mins      Serves: 6

Ingredients

500g beef mince

500g pork mince

1 small onion, finely chopped

1 tsp minced garlic

1 tsp minced ginger

1 red chilli, deseeded, finely chopped

Zest of 2 limes

4 tablespoons Thai green curry paste (see recipe)

4 tablespoons soy or fish sauce

2 eggs

1/2 cup breadcrumbs

1/2 cup desiccated coconut

Handful coriander leaves, chopped

1 zucchini, thinly sliced

2 carrots, thinly sliced

300g green beans, trimmed, halved

400ml coconut milk

Juice of 3 limes

Handful basil leaves, shredded

Steamed rice, to serve

Coriander leaves, to garnish

Sliced red chilli, to garnish

Sliced spring onion, to garnish

Lime wedges, to serve

Method

Cook onion in a heated frying pan until softened and browned. Set aside

Combine minces, cooked onion, garlic, ginger, chilli, lime zest, 1 tablespoon curry paste, 2 tablespoons soy or fish sauce, eggs, breadcrumbs, coconut and coriander in a large bowl. Once combined, roll the mixture into meatballs.

Cook the meatballs in a heated and oiled frying pan until browned and almost cooked. Drain meatballs on paper towel once they come out of the pan.

Fry the remaining curry paste in a wok until you notice a fragrant, aromatic smell. Add coconut milk, browned meatballs and vegetables and bring to a boil. Once boiling, decrease the heat and simmer for 15-20 mins, or until the meatballs and vegetables are cooked.

When meatballs are fully cooked, remove from heat and stir in lime juice, basil leaves and remaining soy or fish sauce. Serve with steamed rice and garnish with coriander leaves, chilli, spring onion and lime wedges

Notes

For better results, it is recommended to make the curry paste from scratch, but you can use store bought paste instead to save time.

These meatballs can also be served with a side of steamed Asian greens, such as broccoli, bok choy, snow peas, etc.

Best for

Weeknights, dinner parties