Combine coconut milk, soy sauce, and curry powder in a large saucepan.

Set the saucepan aside.

In a large mixing bowl, combine ground pork, scallions, leek, cornstarch, flour, sesame oil, ginger, chile, salt, and pepper.

Knead the mixture by hand until thoroughly combined and sticky.

Divide the mixture into 10 equal portions (about 1/4 cup each).

Roll each portion into a ball.

Heat olive oil in a large skillet over medium heat.

Swirl the oil to coat the sides of the skillet.

Add meatballs to the skillet and cook, turning occasionally, until browned on all sides (8-10 minutes).

Transfer the browned meatballs to a plate lined with paper towels to drain excess oil.

Bring the coconut milk mixture to a boil over medium heat in the saucepan.

Add the meatballs to the boiling coconut milk mixture.

Reduce the heat to low and cook for 8 minutes.

Line a serving bowl with lettuce leaves.

Arrange the cooked meatballs on top of the lettuce.

Garnish with chopped fresh basil and freshly grated lemon zest.

Serve hot with the coconut milk sauce drizzled over the top or on the side for dipping.