In a large mixing bowl, combine the lean pork mince, minced garlic, minced ginger, lime zest, lime juice, soy sauce, fish sauce, chili flakes, sesame oil, and breadcrumbs. Mix until well combined.

Using about 1 tablespoon of the mixture, roll it into small meatballs, approximately 20-25 balls. Set aside on a plate.

Heat vegetable oil in a non-stick frying pan over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally, until browned and cooked through. Remove from the pan.

In the same pan, add more vegetable oil if necessary. Sauté minced garlic, ginger, and Thai green curry paste for 1-2 minutes.

Pour in coconut milk and bring to a gentle simmer for 3-4 minutes.

Stir in the sliced carrots and chopped green beans. Cook for about 5-7 minutes until tender.

Return the meatballs to the pan and add soy sauce, fish sauce, and a squeeze of lime juice. Simmer for 3-5 minutes.

Serve the meatballs over jasmine rice or with naan, garnished with fresh lime wedges.