In a medium bowl crush your cornflakes until they are the consistency of breadcrumbs.

Preheat oven to 200c and
Prepare a baking tray with baking paper.

Add your mince, ginger, egg and black pepper to your cornflakes and combine together.

Divide your mince into 8 meatballs and transfer them to your prepared baking tray.

Bake for 30 minutes or until cooked throughout, shaking half way through.

Dice up your half an onion.

In a sauce pan add a little oil and cook your onion until soft.

Add your coconut milk, turmeric, corriander and black pepper to your cooked onion and allow to slowly come to a boil.

Add your Thai green curry paste and lime juice and stir and let it simmer on a low heat (if yours is too thick or too thin add a small amount of water or cold water and cornflour mix to thicken.)

10 minutes before serving In a saucepan add 1sp salt and cold water and leave to boil, add your pasta and leave it until pasta is cooked, about 10 minutes.

Drain and transfer back to your pan.

Add your meatballs and Thai curry sauce to your pasta and stir.

Serve with crusty bread and butter

Enjoy! 😍😍