• 1 zucchini, grated
  • 2 pounds ground turkey
  • 3 green onions, sliced
  • 8 basil leaves, chopped
  • 1 tablespoon grated ginger
  • 4 tablespoon red curry paste, divided
  • 2 teaspoons garlic powder
  • A dash of red pepper flake
  • 1 tablespoon coconut oil
  • 1 and ½ cups lite coconut milk
  • 3 tablespoons tomato paste
  • 3 cups white rice, cooked according to package instructions
  • Additional basil leaves
  1. 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.
  2. Heat coconut oil in a skillet over medium heat. Cook meatballs for about 4 minutes, turning every minute or so.
  3. Stir together coconut milk, tomato paste, and 3 tablespoons red curry paste.
  4. 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