1-1½ tbsp Thai red curry paste, depending on how spicy you like it
400ml can reduced-fat coconut milk
225g can bamboo shoots, drained
140g fine green beans, trimmed
juice 1 lime, plus extra wedges to serve
20g pack basil
basmati rice or rice noodles, to serve
Put the mince into a large bowl with
the chopped chilli, ginger and egg, then
season generously. Mix well with your
hands, then shape into 20 meatballs. Can
be made and chilled up to a day ahead.
Heat the oil in a large non-stick frying
pan, then brown the meatballs for 5 mins.
Tip onto a plate. Add the curry paste, fry
for 1 min, then pour in the coconut milk
and half a can of water. Bring back to the
boil and stir to make a smooth sauce.
Return the meatballs to the pan with
the bamboo shoots and beans. Simmer
for 5 mins until the beans are just tender
and meatballs cooked through. To serve,
season the sauce with salt, pepper and
lime juice, then tear in the basil leaves.
Scatter with sliced chilli and serve with
rice or noodles and more lime wedges
for squeezing over.