Turkey Meatballs in a Creamy Red Curry Sauce

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  Ground Turkey, 99% Lean(907g)
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  Basil, Fresh(80g)
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  Green Onion (Scallion)
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  Garlic
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  Fish sauce(15g)
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  Cornstarch(15g)
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  Sugar, Granulated White(15g)
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  2 teaspoons kosher salt
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  Thai red curry paste(5g)
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  Vegetable oil(30g)
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  Yellow Onion(180g)
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  Garlic
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  Thai red curry paste(30g)
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  Coconut Milk, Full-Fat, Canned
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  Lime Juice, Fresh(45g)
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  Fish sauce(15g)
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  Sugar, Granulated White(15g)
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  ½ teaspoon fine sea salt
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  Basil, Fresh(120g)
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  Cilantro, Fresh

Instructions

1. 1In a large bowl, combine the ground turkey, fresh basil, green onions, garlic, fish sauce, cornstarch, sugar, and Thai red curry paste. Mix until just combined, then with wet hands, form golf ball–size meatballs (about 2 tablespoons each) and set on a plate—you should have about 20 meatballs.
2. 2Heat the vegetable oil in a large skillet over medium heat until glistening. Working in batches to avoid crowding, add the meatballs in a single layer and cook undisturbed for 3 minutes until the bottoms are golden brown. Turn carefully and cook for another 3 minutes until browned on the opposite side. Transfer the cooked meatballs to a clean plate.
3. 3Drain off all but 1 tablespoon of oil from the skillet and place over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes until softened. Add the garlic and cook for 1 minute until fragrant. Stir in the Thai red curry paste and cook for 30 seconds to bloom.
4. 4Add the coconut milk and stir vigorously for 1–2 minutes until the curry paste is fully incorporated and the sauce is smooth. Stir in the lime juice, fish sauce, and sugar. Taste and adjust seasoning with salt as needed.
5. 5Increase heat to high and bring the sauce to a boil, then return the meatballs to the skillet, discarding any collected juices. Reduce heat to low, cover, and simmer for 20 minutes until the sauce has thickened and the meatballs are cooked through (internal temperature 165°F).
6. 6Remove the skillet from heat and stir in the fresh basil.
7. 7Divide the meatballs and sauce evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Reheat in a microwave or skillet over medium heat, then serve over rice or vegetables, garnished with fresh cilantro and basil if desired.