Thai Red Curry Meatballs

In a large bowl, combine ground turkey, minced lemongrass, half of the minced ginger and garlic (1 tbsp each), half of the fish sauce (1 tbsp), egg, and panko breadcrumbs.

Mix with your hands until just combined, then shape into golf ball-sized meatballs.

Heat vegetable oil in a large skillet over medium-high heat. Sear the meatballs on all sides until golden brown. Remove from the skillet and set aside.

In the same skillet, add the diced onion and red bell pepper. Sauté for 2-3 minutes until softened.

Add the remaining minced ginger and garlic and cook for another minute until fragrant.

Stir in the red curry paste and cook for one minute.

Pour in the coconut milk, chicken broth, the remaining fish sauce, and brown sugar. Stir to combine.

In a small bowl, whisk together cornstarch and water to create a slurry. Pour the slurry into the sauce and stir until it begins to thicken.

Return the seared meatballs to the skillet.

Simmer for 5-7 minutes, until the meatballs are cooked through and the sauce has thickened to your liking.

Serve the meatballs and curry sauce over cooked rice and garnish with sliced green onions.