Ingredients

• 800g pork mince
• 3cm piece fresh ginger, peeled, finely grated
• 1 fresh long green chilli, finely chopped
• 2 garlic cloves, crushed
• 1/2 cup chopped fresh coriander leaves
• 1 tablespoon peanut oil
• 1/4 cup green curry paste (see note)
• 400ml coconut milk
• 1 cup Massel salt reduced chicken style liquid stock
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon grated palm sugar
• 200g green beans, trimmed
• 1/2 cup fresh Thai basil leaves
• Steamed jasmine rice, to serve

Method

• Step 1 Combine mince, ginger, chilli, garlic and half the coriander in a bowl. Roll level tablespoons of mixture into balls. Heat oil in a large saucepan over medium-high heat. Cook meatballs, in batches, for 2 to 3 minutes or until browned all over. Place on a large plate.
• Step 2 Add curry paste to pan. Cook for 1 minute or until fragrant. Add coconut milk and stock. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until thickened and reduced slightly.
• Step 3 Return meatballs to pan with lime juice, fish sauce, sugar and beans. Cook, covered, for 5 minutes or until beans are tender and meatballs are cooked through. Remove from heat. Stir in basil and remaining coriander. Serve with rice.