Method

1. In a bowl, mix ¼ cup (60ml) coconut milk with the breadcrumbs and egg. Mix in the beef. Roll into 16 meatballs. Refrigerate for 10 mins or until cold.
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.
3. Reduce heat to medium. Add curry paste. Cook, stirring occasionally, for 2 mins or until fragrant. Whisk in remaining coconut milk and bring to simmer.
4. Add meatballs and green beans. Cover and simmer for 5 mins or until meatballs are cooked through. Stir in coriander. Season with salt.

Serve with steamed jasmine rice, coriander sprigs and lime halves