400g turkey mince 50g fresh white breadcrumbs zest and juice 1 lime 1tbsp Thai green curry paste 2.5cm piece root ginger, grated 3tbsp chopped fresh coriander 2tbsp sunflower oil 400ml light coconut milk 1tbsp fish sauce 1tsp caster sugar 1 red chilli, deseeded and chopped 4 spring onions, trimmed and sliced 125g fine green beans, trimmed and halved rice to serve
Place the mince, breadcrumbs, lime zest, curry paste, ginger and corinader together in a bowl with plenty of salt and ground black pepper. Mix together then divide into 24 and shape into 24 neat balls. Heat the oil in a large frying pan or wok, add the meatballs and saute for about 8 mins until golden brown all over and cooked through. Add the coconut, fish sauce, sugar, lime juice and chilli to the pan and bring to the boil. Simmer for 5 mins. Add the spring onions and beans and simmer for a further 4 mins until the beans are tender. Serve the meatballs hot with rice, decorate with a wedge of lime and more chopped coriander if liked.
