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