Place the pork mince in a bowl, add the garlic, ginger and coriander and season well, stir to combine. Roll the mince into small balls, set aside on a lined baking tray.
Heat oil in frying pan, add the meatballs, and cook until golden on all sides, drain on paper towel.
Heat the vegetable oil in large pot, add the red curry paste, fry for 30 seconds, add meatballs to the pot, and toss to coat in curry paste. Pour over the coconut milk, and bring to a simmer, allow to cook for 5 minutes, add the green beans and cook for an additional 5 minutes.
Add the fish sauce, sugar and lime juice and adjust seasoning to taste.
Serve curry garnished with fresh coriander leaves, chili and rice.
Words and image: Fairlady
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