6 servings (4 meatballs + 1/6 sauce)
Ingredients:
1 pound ground turkey breast
4 tbsp fresh basil, finely chopped, divided
1 medium green onion, finely chopped
2 tbsp fish sauce, divided
3 1/2 tsp red curry paste, divided
11/2 tbsp swerve brown sugar
1/2 tbsp cornstarch
2 tsp table salt
1/3 cup onion, finely chopped
2 tsp minced garlic
1 can lite coconut milk
1 1/2 tbsp fresh lime juice
2 tbsp fresh cilantro, finely chopped
Directions:
Preheat oven to 350F. Prepare a baking sheet by covering it in tin foil and spraying lightly. Set aside.
Combine the ground turkey, 2 tbsp finely chopped fresh basil, green onion, 1 tbsp fish sauce, 1/2 tsp red curry paste, 1 tbsp sugar, cornstarch and 1 tsp salt.
Form into 24-26 meatballs, about 1 tbsp each, and place on the prepared baking sheet. Bake for 20 minutes, flipping at 10 minutes.
While the meatballs are cooking, make the sauce. In a large sprayed saucepan, over medium heat, add the onions and saute until soft, about 5 minutes.
Add 2 tsp of garlic and cook 2 minutes longer. Add 3 tsp red curry paste, breaking it up as much as possible.
Add the can of lite coconut milk and whisk until the sauce is fully incorporated and smooth.
Add in the lime juice, 1/2 tbsp fish sauce, 1/2 tbsp sugar and 1 tsp salt.
Bring to a boil and add the meatballs back into the red curry sauce. Turn heat to simmer and cook for about 20 minutes.
Remove from heat and serve.
Suggested Serving: Serve over cauliflower rice with chopped fresh basil and fresh cilantro with a squeeze of lime.
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