Peel the shallots and cut into small cubes. Knead with the minced meat and curry powder and salt and pepper the meat dough well. Form small dumplings.
Skim off about 5 tablespoons of the coconut milk and set aside, bring the rest of the coconut milk to a boil in the pan. Turn down the heat and let the dumplings soak in the gently boiling milk for 5 to 6 minutes.
Put the vegetables in the sauce. Season with sugar and curry paste and cook for another 5 minutes over low heat. Pour the 5 tablespoons of the skimmed coconut milk into the sauce, pepper, add the chilli and let everything get hot. Finally, season with basil and lemon juice. Do not let it boil anymore.