1.Combine pork, ginger, chilli, garlic and half the coriander in medium bowl; roll level tablespoons of mixture into balls. Heat oil in large frying pan; cook meatballs, in batches, until browned.
2.Cook curry paste in same pan, stirring until fragrant. Add coconut milk; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 10 minutes.
3.Meanwhile, to make lemon grass rice; combine rice, the water, lemon grass and chilli in large saucepan; bring to the boil, stirring occasionally.
4.Reduce heat to very low; cook rice, tightly covered, about 15 minutes or until tender. Remove from heat, discard lemon grass and chilli; stand, covered, 10 minutes before serving with curry.
5.Return meatballs to pan with juice, sauce, sugar and beans; simmer, covered, about 5 minutes or until meatballs are cooked through. Remove from heat; stir in remaining coriander and basil.
6.Serve curry with lemon grass rice.
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