Iceberg lettuce, sweet chilli sauce and lime wedges, to serve
1Finely chop mushrooms by hand or alternatively, pulse in a food processor.
2Heat 1 tbs oil in a large non-stick frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until all moisture has evaporated. Set aside to cool for 10 minutes. Drain any excess moisture and transfer mushrooms to a bowl. Wipe pan clean.
3Add coriander paste to the mushrooms with the mince, curry paste, egg and breadcrumbs, mix until well combined.
4Shape into balls with damp hands. Place onto a tray, cover and refrigerate 1 hour if time permits (this helps hold meatballs together when cooking).
5Heat remaining oil in a large non-stick frying pan over medium heat. Cook meatballs, in batches 8 – 10 mins, shaking pan off often or until just cooked through. Serve with lettuce leaves, sweet chilli sauce and lime wedges.