1 lb ground turkey or chicken

1 tsp gara masala

2 cloves garlic, minced

3 green onions, finely chopped

2 tbs Choil Twisted Thai  chili oil

2 tbs sesame oil

3 tbs red curry paste

1 can (14 oz) coconut milk

2 red bell peppers, cut into thin strips

2 inch ginger root grated

Salt and pepper

Cooked jasmine rice

Cilantro and lime for garnish

1. Preheat oven to 350 degrees
2. In a large bowl, add ground turkey, garlic, half of the ginger, one green onion, gara masala, sesame oil, and season with salt and pepper. Mix until well combined.
3. Coat your hands with a small amount of cooking oil to prevent the turkey from sticking to your fingers. Scoop 1 tbs of the turkey mixture into your hands, roll into a ball and place on a large baking sheet. Continue until all of the ground turkey is gone, the mixture should make about 16 meatballs.
4. Place the meatballs in the oven and cook for about 15 minutes. While you wait for them to cook you can prepare the curry.
5. In a large pan or skillet, on medium low heat, warm 2 tbs Twisted Thai chili oil. Once warm, add remaining 2 green onions, bell peppers and ginger. Cook for 3-4 minutes or until the red peppers are tender.
6. Add curry paste, stir to combine with the vegetables. Cook for about 1 minute or until it is fragrant. Add in the coconut milk, stir to combine, and bring to a simmer.
7. Once the meatballs are done cooking, transfer the meatballs to the coconut curry sauce and allow to simmer for another 5 minutes. Season with salt to taste.
8. Serve on top of rice. Squeeze a lime and sprinkle chopped cilantro for a vibrant finish. Also add more ChOil chili crisp for a flavorful and spicy finish!