Step 1

In a bowl, mix 1/4 cup (60ml) coconut milk with breadcrumbs and egg. Mix in beef. Roll into 16 meatballs. Refrigerate for 10 mins or until cold.

Step 2

Cook the meatballs in a large non-stick frying pan over medium-high heat for 6 mins or until brown all over. Using a slotted spoon, transfer meatballs to a plate.

Step 3

Reduce heat to medium. Add the curry paste and cook, stirring occasionally, for 2 mins or until fragrant. Whisk in the remaining coconut milk and bring to a simmer.

Step 4

Add the meatballs and green beans to the mixture in the pan. Cover and simmer for 5 mins or until meatballs are cooked through. Stir in coriander. Season with salt.