Instructions
Step 1
Combine mince, 2 tablespoons Five Tastes Curry Paste, egg and breadcrumbs in a bowl. Mix well to combine. Roll into meatballs using a tablespoon measure. Place on a plate and refrigerate for 10 minutes to firm.
Step 2
Place 2 tablespoons curry paste and coconut milk into a small saucepan over medium-high heat. Bring to a boil, reduce heat to low and simmer for 2-3 minutes. Stir in fish sauce and lime juice, remove from heat and set aside.
Step 3
Heat a frypan over medium-high heat. Add frozen Birds Eye Carrot Spirals and cook following packet pan fry instructions. Remove from pan. Cover and set aside to keep warm.
Step 4
In the same frypan, heat oil and cook meatballs for 8-10 minutes or until browned and cooked through, turning regularly.
Step 5
Meanwhile, boil a small saucepan of water and cook pak choy for 30 seconds or until just wilted. Set aside and keep warm.
Step 6
Place carrot spirals in the base of 2 serving bowls. Top with pak choy and meatballs, drizzle over Thai red curry sauce. Serve sprinkled with coriander and chilli.