500 grams turky or chicken minced
1 garlic clove
2 cm fresh ginger
3 tbs fresh cilantro, chopped
1 tbs corn starch
5 tbs peanut oil
3 tbs green curry paste*
1 or 2 tbs fish sauce
4 or 5 thai eggplants (or 1 full eggplant)
100 grams green beans
3 spring onions
50 grams cashew nuts
400 grams coconut milk
20 leaves of fresh basil
juice of 1 lime
if available: 3 kaffir lime leaves
*you can find it in international food stores or make it yourself with this recipe: Green Curry Paste
In a bowl, mix the meat with 1 tbs of fresh cilantro, minced ginger, minced garlic and a pinch of salt. Mix well and roll the mixture into small balls 2 to 3 cm diameter each.
Heat 3 tbs of peanut oil and fry the meatballs for 8/9 minutes stirring frequently. Set aside.
In casserole heat the remaining peanut oil and add the green curry paste. Fry for 4 minutes on high heat, then add the coconut milk and bring to a boil.
Add the spring onions in small chunks and the green beans cut in smaller pieces. Simmer for 6/7 minutes. Then add the aubergines diced and after 4 minutes, season with the fish sauce (or salt according to taste), and add the lime juice.
Finish by adding the fried meatballs, the cashew nuts and the fresh basil leaves and simmer for further 5 minutes.
Serve sprinkled with the remaining cilantro.