• In a medium bowl, combine pork mince, fine breadcrumbs, the egg, Thai stir-fry spice and a pinch of salt. • Using damp hands, shape heaped spoonfuls of mixture into meatballs (4-5 per person). Transfer to a plate. • 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.

• 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!