Thai Turkey Meatballs

For the meatballs:

• 1 egg
• 1 lb ground turkey
• 1/4 cup panko
• 1 tbsp red curry paste
• 2 cloves garlic, minced
• 1 tsp minced ginger
• 1/2 tsp kosher salt
• zest from one lime

For the rice:

• 2 cups jasmine rice (dry)
• 1 14 oz. can full fat coconut milk
• 1/2 cup water
• 1 tbsp white sugar (or coconut sugar)
• 1/2 tsp kosher salt

For the curry:

• 1 large shallot, sliced thin
• 1 14 oz. can full fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 1/2 tbsp coconut sugar
• 1 tbsp lime juice
• 4-5 cups baby spinach

For topping:

• chopped roasted and salted peanuts
• Thai chili
• cilantro and/or Thai basil
• extra lime wedges

For the meatballs:

1. Preheat the oven to 400℉ .
2. In a large bowl, mix together all of the turkey ingredients until just combined, don't over mix.
3. Form into small golf-ball sized meatballs and place on a baking sheet (or in a baking dish).
4. Transfer to the oven and bake for 14 minutes. Remove the tray and turn the oven to a high broil and return the baking sheet to the oven. Broil on high for eight to ten minutes, until browned and cooked through.

For the rice:

1. Rinse the jasmine rice very well, until the water runs clear. Transfer to a medium sized pot.
2. Add the coconut milk, water, sugar and salt to the pot with the rice. Bring to a simmer over medium-high heat, then stir and cover with a lid, reducing the heat immediately to low.
3. Leave the rice to cook for 14 minutes. Then remove the pot from the heat and let it sit covered for 10 minutes. Remove the lid and fluff with a fork and set aside.

For the curry:

1. Heat a dutch oven over medium heat. Drizzle in a little bit of extra virgin olive oil. Add the shallot and cook until just starting to brown, about five minutes.
2. Reduce the heat to medium-low and pour in the coconut milk, curry paste, fish sauce, sugar and lime juice. Whisk well and bring to a low simmer.
3. Add the spinach and stir until just wilted. Place the meatballs back in the curry sauce and let simmer for another few minutes just to warm up the meatballs.

To serve:

1. Divide the rice onto plates and top with meatballs, sauce and add your toppings. Enjoy!