• In a medium bowl, combine pork mince, fine breadcrumbs, the egg, 
Southeast Asian spice blend and a pinch of salt.
• Using damp hands, take a heaped spoonful of mixture and shape into a 
small meatball. Transfer to a plate and repeat with remaining mixture
(4-5 meatballs per person).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
Add meatballs and cook, turning, until browned and cooked through, 
8-10 minutes. Transfer to a plate.

TIP: Cook in batches if your pan is getting crowded.

• While the meatballs are cooking, trim green beans and slice into thirds.
• Thinly slice zucchini into half-moons.
• Slice tomato into thick wedges.
• Return the frying pan to high heat with a drizzle of olive oil if needed. Add zucchini and green beans and cook, tossing, until just charred, 2-3 minutes.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• SPICY! This is a mild paste, but use less if you're sensitive to heat! Reduce heat to medium. Add mild Thai red curry paste and tomato and cook, stirring, until fragrant, 1-2 minutes.
• Stir in coconut milk, chicken stock pot, the water and the brown sugar and cook until slightly thickened, 2-3 minutes.
• Return cooked meatballs to pan and simmer until warmed through, 1-2 minutes.

• Divide Thai coconut pork meatball and veggie soup between serving bowls.
• Garnish with crushed peanuts to serve. Enjoy!