Adam Liaw’s red curry rissoles

Ingredients2 tbsp vegetable oil1-2 tbsp red curry paste400ml coconut cream1 tsp sugar1 tbsp fish sauce, or to taste1 cup button mushrooms, halved6 cherry tomatoes, halved10 green beans, trimmed and halved1 large red chilli, sliced½ cup loosely packed Thai basil leaveslime wedges, to serveRISSOLES1 brown onion, grated500g beef mince½ cup breadcrumbs1 egg1 tbsp red curry pasteMethodStep 1For the rissoles, combine the onion, mince, breadcrumbs, egg and curry paste, then mix well. Divide the mixture into 8 portions and roll each portion into a round ball.Step 2Heat a large frypan over medium heat and add the oil. Add a few rissoles to the pan and flatten them slightly. Fry for about 4 minutes on each side until cooked through, then remove. Repeat for the remaining rissoles.Step 3When the last of the rissoles has been removed from the pan, add the curry paste, coconut cream, sugar, fish sauce and about ½ a cup of water and bring to a simmer. Add the mushrooms, cherry tomatoes, beans and chilli and simmer until the vegetables have softened, about 5 minutes. Return the rissoles to the curry sauce and simmer for a further 2-3 minutes. Stir the basil leaves through and serve with lime wedges.