Step 1 Put mince, curry paste, breadcrumbs and chopped coriander in a bowl; combine. Roll mixture into 24 meatballs.
Step 2 Spray a large frying pan with olive oil and set over medium heat. Cook meatballs, turning, for 3 minutes, or until browned. Add evaporated milk, reduce heat to low and simmer gently for 5 minutes, or until meatballs cook and sauce slightly reduces.
Step 3 Meanwhile, put rice noodles and beans in a heatproof bowl; cover with boiling water. Leave to stand for 5 minutes, or until noodles are tender; drain well and return to bowl. Add cherry tomato and mint leaves.
Step 4 Put coconut-chicken meatballs on noodles, scatter with extra coriander leaves and serve.