2 tablespoons chopped fresh cilantro, plus additional for garnish
4 tablespoons fresh lime juice, divided
2¼ teaspoons kosher salt, divided
2 teaspoons minced garlic, divided
2 tablespoons olive oil
1 can (14 ounces) unsweetened coconut milk
2 teaspoons red curry paste
1½ cups water
1 cup uncooked jasmine rice
Lime wedges
Directions
Line 17½ x 12½ baking sheet with parchment paper. Stir together turkey, egg, 2 tablespoons cilantro, 2 tablespoons lime juice, 1¼ teaspoons salt and 1 teaspoon garlic in large bowl until combined. Using a 2-tablespoon scoop, shape turkey mixture into balls and place in single layer on parchment paper.
Heat oil in large saucepan over medium-high heat. Add meatballs; cook, turning as needed, about 5 minutes or until browned. Reduce heat to medium. Add coconut milk, curry paste, ½ teaspoon salt, remaining 2 tablespoons lime juice and remaining 1 teaspoon garlic, stirring to combine; bring to a simmer. Cook, stirring frequently, about 15 minutes or until sauce is slightly thickened and an instant-read thermometer inserted in meatballs registers 165°F.
Meanwhile, bring 1½ cups water to a boil in medium saucepan over high heat. Reduce heat to medium-low. Add rice and remaining ½ teaspoon salt; cover and cook about 20 minutes or until rice is tender and water has been fully absorbed. Remove from heat; let stand 5 minutes. Fluff rice with a fork. Serve meatballs and sauce over rice. Garnish with additional cilantro. Serve with lime wedges.
