Curried meatballs withgreen beans and wombok
1.Combine mince, paste and 1 tablespoon of the coriander in small bowl, roll level tablespoons of mixture into balls. Heat half the oil in wok, stir-fry meatballs, in batches, until cooked through.
2.Heat remaining oil in wok, stir-fry onion and beans until beans are tender. Add garlic, chilli and curry powder, stir-fry until fragrant. Return meatballs to wok with wombok, coconut cream and the water, stir-fry until wombok wilts, season to taste. Sprinkle with remaining coriander to serve.
Use light coconut cream for a lower-fat version.Note