Coconut Curry Turkey Meatballs

Place 1 cup basmati rice in the Suvie rice pot (black handles). Cover pot with the lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now.

In a medium bowl, combine 1 cup onion, 2 cloves garlic, ginger, 2 tbsp red curry paste, and 2 tbsp butter. Add mixture to a Suvie pan and insert pan into the bottom zone of Suvie. Broil for 15 minutes, until softened and fragrant.

While the onions are broiling, mix together 1 lb ground turkey, remaining garlic, remaining ginger, 2 tbsp cilantro, 2 tsp fish sauce, 1 egg, and ⅓ cup panko breadcrumbs. Scoop out heaping tablespoons of the mixture and roll into balls. Add meatballs to a greased Suvie pan.

Remove onion mixture from Suvie and add 1 cup chicken broth, ½ cup coconut cream, ½ tsp salt, and ¼ tsp black pepper. Stir contents together and insert pan into the bottom zone of Suvie. Insert the meatballs into the top zone of Suvie. Input settings and cook now or schedule.

Remove rice from Suvie Starch Cooker, fluff with a fork, and divide between plates. After roasting, broil meatballs for 5 minutes if desired.

Remove pans from Suvie and season curry with juice from 1 lime. Season to taste with salt and pepper. Divide rice, meatballs, and curry between plates and top with 2 tbsp cilantro.