Step 1

Place the mince, breadcrumbs, egg and 1 tbs Penang curry paste in a large bowl. Use your hands to mix until well combined. Roll 1-tbs portions of the mixture into balls. Transfer to a plate.

Step 2

Heat a frying pan over medium-high heat. Add half the meatballs and cook, turning, for 3-4 mins or until brown all over. Transfer to a slow cooker. Repeat with the remaining meatballs.

Step 3

Add remaining curry paste to the pan and cook, stirring, for 1 min or until aromatic. Stir in coconut cream. Pour over the meatballs in slow cooker. Cover and cook for 2 hours on high (or 3 hours on low) or until meatballs are cooked through and the sauce thickens. Stir in the lime juice, sugar and fish sauce.

Step 4

Meanwhile, heat the rice following packet directions.

Step 5

Divide the rice and curry among serving bowls. Serve with steamed Asian greens, Thai basil leaves, chopped roasted peanuts and lime wedges