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(note: you need cooked rice)
Place pork mince, chillies, lime leaves, ginger, salt, and egg white in a bowl and mix well to combine.
Shape into 20 small rounds and refrigerate for 20 minutes.
Heat oil in a large, deep frying pan over medium heat and cook meatballs, in batches, for 5 minutes, turning, until golden. Remove and keep warm.
Add curry paste to the pan and cook, stirring, for 1 minute. Pour in coconut milk and chicken stock and cook for another 2 minutes until it begins to thicken.
Return meatballs to the pan with bamboo shoots and green beans.
Simmer for 2 minutes or until beans are tender. Sprinkle with basil leaves and serve with lime wedges and rice.