Ingredients
Meatballs:
2 lbs. ground turkey, extra lean
2 small zucchini, shredded
1 Tbsp. fish sauce
5 cloves garlic, chopped
1/2 cup green onions, chopped
2 tsp. red curry paste
4 Tbsp. basil, chopped
3 tsp. ginger (I sometimes use the ginger paste available at most grocery stores)
2 Tbsp. lite coconut milk
Crushed red pepper (to taste)
Sauce:
1 1/2 cans lite coconut milk
1 small can tomato paste
3 tsp. red curry paste
3 tsp. fish sauce
Crushed red pepper (to taste)
Directions
In medium bowl, combine ingredients for meatballs (use your hands!). Roll them into small balls and lay them on a baking sheet. Set aside.
In a small mixing bowl, whisk together sauce ingredients. Set aside.
Preheat large Le Creuset or other Dutch oven. Once warm, use enough olive oil to coat the bottom. Add meatballs and cook until brown, but not all the way through. Pour sauce over meatballs, reduce heat to medium and simmer for 20 minutes, uncovered. Serve over brown rice, vermicelli or brown rice noodles, or spaghetti squash. Add fresh cilantro and chopped scallions as garnish.