Thai Coconut Curry Pork Meatballs

• Meanwhile, trim and halve green beans. Roughly chop Asian greens. • Thinly slice spring onion. Slice lime into 4 wedges. • In a medium bowl, combine pork mince, sweet soy seasoning, fine breadcrumbs and the eggs. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (6-7 per person). Transfer to a plate. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing regularly, until tender, 3-4 minutes. Add Asian greens, until just wilted, 1-2 minutes. Transfer to a bowl, season with salt and pepper and set aside.

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. • Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. SPICY! This is a mild paste, but use less if you're sensitive to heat! Add mild Thai red curry paste and cook, until fragrant, 1 minute. • Stir in coconut milk, fish sauce & rice vinegar mix, the water, brown sugar and simmer until slightly reduced, 2-3 minutes. Return cooked meatballs, stirring to combine, 1 minute. Season to taste.