3 cups white rice, cooked according to package instructions
Additional basil leaves
Instructions
Strain moisture from grated zucchini. (I used a paper towel to squeeze it out.) Mix together ground turkey, zucchini, green onion, basil, ginger, 1 tablespoon red curry paste, garlic powder, and red pepper flake. Shape into 1 inch meatballs.
Heat coconut oil in a skillet over medium heat. Cook meatballs for about 4 minutes, turning every minute or so.
Stir together coconut milk, tomato paste, and 3 tablespoons red curry paste.
Pour sauce into pan and simmer on medium low for 15 minutes. Serve with white rice and additional basil leaves.
Recipe by Rachel Schultz at https://rachelschultz.com/2018/12/06/thai-turkey-meatballs/