• In a medium bowl, combine beef mince, fine breadcrumbs, the egg, Thai stir-fry spice 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 medium frying pan, heat a drizzle of olive oil over medium-high heat. Add the meatballs and cook 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 a high heat with a drizzle of olive oil if needed. Add zucchini and green beans and cook, until just charred, 2-3 minutes. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Reduce heat to medium. Add mild Thai red curry paste and tomato and cook, stirring, until fragrant, 1-2 minutes. • Add coconut milk, chicken stock pot, the water and brown sugar and cook, until slightly thickened, 2-3 minutes. • Return cooked meatballs and simmer, until warmed through, 1-2 minutes.

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