INGREDIENTS FOR COCONUT CURRY:
1 tbsp olive oil
1/2 medium white onion- chopped
3 cloves garlic- minced
1 tbsp ginger- minced
3 tbsp red curry paste
1 tbsp brown sugar
1 tbsp grand masala seasoning
1 (28 ounce) can chopped tomatoes
1 (13.5 ounce) can unsweetened coconut cream
1 tsp red pepper flakes
2 tbsp fish sauce
DIRECTIONS:
Heat large sauce pan and drizzle with olive oil. Add onion; cook for 3 minutes until fragrant and translucent.
Add minced garlic, minced ginger, curry paste, brown sugar and grand masala seasoning to pan. Mix thoroughly and allow to cook for 30 seconds.
Add the can of chopped tomatoes, coconut milk, red pepper flakes and fish sauce to the pan. Bring to a simmer; cook for 30 minutes.
After 30 minutes, transfer to a food processor and blend until smooth.
INGREDIENTS FOR MEAT BALLS:
1 tsp olive oil
1/2 medium white onion- finely chopped
3 cloves garlic- minced
1 tbsp ginger- minced
2 tsp fresno pepper- minced
1 lb ground turkey
1/3 c panko bread crumbs
1 tbsp cilantro- chopped
2 tbsp green onion- chopped
1 egg
pinch of salt and pepper
1 tbsp butter
OTHER INGREDIENTS:
2 c white rice
handful of fresh herbs; green onion, cilantro, etc.
Heat sauté pan to medium high heat, add 1 tsp olive oil and the finely chopped white onion. Sauté for 3-5 minutes until fragrant and translucent, stir often.
Meanwhile finely mince garlic cloves, ginger root and fresno chili into a large mixing bowl. Once the onions are done cooking add to the bowl and mix to combine. Add the ground turkey, panko bread crumbs, chopped cilantro, green onion, egg salt and pepper. Mix well to combine and distribute all the flavors.
Roll meat mixture into balls the size of golf balls- set aside on a plate.
Heat a large sauté to medium/high heat. Add butter and allow to melt. Add the meat balls to the hot pan and cook for 30 seconds until browned. Turn to another side to continue cooking- repeat for all 5 sides. Pour tomato coconut sauce over all the meatballs, making sure each are completely covered. Cook for an additional 10 minutes, uncovered.
Cook rice according to package directions.
Serve over steamed rice and garnish with fresh herbs.