1. Put the ground beef into a large bowl with the chopped chili pepper, ginger and egg, season well with salt and pepper. Mix well with your hands and shape into 20 meatballs. (These can be made and chilled upto 1 day ahead). 2. Heat the oil in a large non stick frying pan, then brown the meatballs for 5 minutes Tip onto a plate. Add the curry paste to the pan, fry for 1 min, the pour in the coconut milk and half a can of water. Bring to the boil and stir to make a smooth sauce. 3. Return the meatballs to the pan with the bamboo shoots and beans. Simmer for 5 mins until the beans are just tender and the meatballs are cooked through. 4. To serve, season the sauce with salt, pepper and the lime juice, then tear in the basil leaves. Scatter with the sliced chili pepper and serve with rice or noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
