Season the minced meat with salt and pepper, turn it into meatballs and fry them brown in butter or olive oil. Meanwhile, cut the leeks into rings and keep some of the greens aside for finishing.
Remove the meatballs from the pan; they need not be cooked yet, just browned.
Do not pour off the cooking fat unless it has burned. Add the leeks to the pan, pour in a generous splash of water and put the lid on. Stew for about six minutes until the leeks are tender.
Pour in the coconut milk, stir in 2 tablespoons of green curry, season with salt and pepper and add the meatballs. Simmer for a few more minutes until the meatballs are done.
Serve in a deep plate and top with some finely chopped greens from the leeks.

TIP: GREEN CURRY
Always be careful with curry. Taste how strong the curry is first and add to taste.