• Heat half of the coconut oil in a pan and sauté the onions until glossy. Stir in the green curry paste and a small amount of water, cooking until almost dry. Set aside and let it cool slightly.
• Mix the curried onions with the pork mince, seasoning with a pinch of salt. Wet your hands and roll the mixture into bite-sized meatballs.
• Blanch the vegetables in boiling water, drain, and set aside.
• In a skillet, add the remaining oil and fry the meatballs until golden brown on all sides.
• Add the vegetables to the meatballs and stir-fry lightly for a minute or two over high heat. Then, add the coconut milk and cook for 5 to 10 minutes.
• Serve the meatballs over the cooked noodles. Season with lime juice and sprigs of coriander, and drizzle with Thai basil and chili oil.

Enjoy this delicious, flavour-packed meal!