Meatballs:

• 1 1/2 lbs (680 g) ground pork
• 2 shallots, grated
• 2 garlic cloves, minced
• 2 tsp fresh ginger, minced
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 3 tbsp fresh cilantro, finely chopped
• 1 large egg, lightly beaten
• 1/2 cup (120 ml) panko breadcrumbs
• 1 tsp kosher salt
• Pinch of freshly ground black pepper
• 1 tbsp vegetable oil, for frying

Green curry paste:

• 4-6 fresh green Thai chilies (or serrano peppers), roughly chopped
• 3 lemongrass stalks, tender inner part only, roughly chopped
• 1-inch (2 1/2 cm) piece fresh galangal (or ginger), roughly chopped
• 4 garlic cloves, roughly chopped
• 3 shallots, roughly chopped
• 1/2 cup (120 ml) fresh cilantro stems and leaves
• 1/4 cup (60 ml) fresh Thai basil leaves
• 2 kaffir lime leaves, roughly torn (or 1 tsp lime zest)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground white pepper
• 1 tsp shrimp paste (or 1 tsp fish sauce if unavailable)
• 1-2 tbsp water, as needed to blend

Coconut curry sauce:

• 1 (13 1/2 oz / 400 ml) can full-fat coconut milk
• 1 cup (240 ml) chicken stock
• Salt and freshly ground black pepper, to taste

For serving:

• Steamed jasmine rice
• Fresh mint, thinly sliced
• Fresh cilantro, thinly sliced
• 2 limes, cut into wedges