400mlmixed green vegetables of your choice or just bok choy, mini corn, and beans - washed
400mlcoconut milk
egg noodles, cooked as illustrated on the package
fresh limes and fresh coriander to serve.
Instructions
Heat about half of the oil in a pan and saute the onions until glossy, stir in the green curry paste and a small amount of water and let it cook until almost dry. Set aside and let it cool slightly
Mix the curried onions with the mince and season with a pinch of salt. Wet your hands and roll into bite size meatballs.
Blanch the vegetables in boiling water, drain and set aside.
In a skillet, add the remaining oil and fry the meatballs until golden brown on all sides.
Add the vegetables to the meatballs and stir-fry lightly for a minute or two over high heat, then add the coconut milk and cook for 5 to 10 minutes.
*Serve over the cooked noodles, season with lime juice and sprigs of coriander