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Put all the meatball ingredients (bar the mince) into a blender and whiz into a paste, mix into the mince then pop in the fridge for 30 mins. Once done roll into meatballs of your preferred size.
Heat 2 tbsp neutral oil in a large frying pan and add your meatballs, cook until crispy on the outside (6 or 7 mins) then remove and set aside on a plate.
In the same pan heat 1 tbsp sesame oil and add the garlic and ginger and cook gently for a few mins then add the red curry paste and cook on high for a few more mins.
Add the coconut milk, fish sauce and soy and simmer for 10 mins before adding your meatballs and cooking for another 7 mins.
Meanwhile make your salad by adding the coriander, cucumber, chilli, spring onion, lime juice, sesame oil, 1 tsp salt and 1 tsp sugar into a bowl and mix well.
Serve with rice, your meatballs on top and then your salad on the side.