Thai Turkey Meatballs in Coconut-Galangal Curry with Jasmine Rice

Ingredients

• 1.5 lb ground turkey
• 2 cups jasmine rice
• 2 cans (13.5 oz each) canned coconut milk
• 6 fresh red chilies
• 3 stalks lemongrass
• 2-inch piece galangal
• 4 shallots
• 6 cloves garlic
• 1/4 cup cilantro stems
• 2 tbsp coconut aminos
• 2 lime
• 1 bunch Thai basil
• 8 oz green beans
• 2 tbsp avocado oil
• 1/2 cup fish-free chicken stock
• 1 tbsp palm sugar
• 1.5 tsp kosher salt

Instructions

1. 1

   Make the curry base: pound or blend the fresh red chilies, sliced lemongrass (tender cores only), galangal, 2 shallots, 4 garlic cloves, and cilantro stems into a coarse paste.

2. 2

   Fry the paste in avocado oil over medium heat for 5 minutes until deeply fragrant and the oil splits orange.

3. 3

   Add the thick cream from the top of one can of coconut milk and the palm sugar, and simmer 5 minutes until it darkens and thickens.

4. 4

   Mix the ground turkey with the remaining grated shallot and garlic, 1 tablespoon coconut aminos, lime zest, and salt. Form into 16 meatballs.

5. 5

   Poach the meatballs directly in the curry sauce with the remaining coconut milk and chicken stock for 12 minutes, then add the trimmed green beans for the last 5 minutes.

6. 6

   Meanwhile, cook the jasmine rice with 3 cups water for 15 minutes and rest covered.

7. 7

   Finish the curry with lime juice, remaining coconut aminos, and torn Thai basil. Serve the meatballs and sauce over rice.