Creamy Thai coconut-chicken meatballs

Instructions

1 Place mince, curry paste, breadcrumbs and chopped coriander in a bowl. Mix to combine. Roll mixture into 24 meatballs.

2 Spray a large frying pan with oil and set over a medium heat. Cook meatballs, turning, for 3 minutes or until browned. Add evaporated milk, reduce heat to low and simmer gently for 5 minutes or until meatballs cook and sauce slightly reduces.

3 Meanwhile, place noodles and beans in a heatproof bowl. Cover with boiling water. Leave to stand for 5 minutes or until noodles are tender. Drain well and return to bowl. Add tomatoes and mint.

4 Place meatballs on noodles, scatter with extra coriander and serve.