1 serrano chile, stem removed (seeds removed too for less spice)
2 lbs ground turkey
1 teaspoon kosher salt
extra bread crumbs if necessary
Green Curry Sauce
1 tablespoon neutral oil
1/4 cup green curry paste
1 cup of water
2 cans full-fat coconut milk
1 oz palm sugar (or 2 tablespoons dark brown sugar)
2 teaspoons cornstarch dissolved in 1/4 cup cold water
1 yellow onion, chopped
2 japanese eggplants, chopped
4 cups cleaned green beans, cut into 2 inch pieces
1 small can bamboo shoots (optional)
thai basil leaves
steamed jasmine rice
To make the meatballs: in the bowl of a food processor, add the two slices of bread, torn into pieces. Pulse until they resemble fine bread crumbs. Transfer to a large mixing bowl and mix with coconut milk. In the same food processor bowl, add the cilantro stems, thai basil, garlic, ginger, brown sugar, serrano, fish sauce, lemongrass and 1 teaspoon of kosher salt. Process until a paste forms, you may have to scrape down the sides of the bowl a couple of times. Add the herb mixture to the breadcrumbs and coconut milk. Add the turkey, egg and remaining salt. Mix until well combined. If the mixture is too wet, add some more breadcrumbs. Chill for 30 minutes.
Shape into meatballs and place on a plate or tray. Heat 1 tablespoon oil over medium heat in a nonstick skillet. Place as many meatballs as will fit in a single layer in the pan and brown on all sides. Repeat with remaining meatballs and set aside.
To make the curry sauce: In a large pot or dutch oven, heat 1 tablespoon of oil and add the curry paste, stirring until fragrant. Add the water and stir so that the curry paste is dissolved. Add the coconut milk and palm sugar (or brown sugar) and bring to a gentle simmer. Season sauce to taste. Add the cornstarch mixture and cook for 2-3 minutes, until the sauce is thick. Add the onions and cook for 2-3 minutes. Add the green beans and bamboo shoots. In the same pan you seared the meatballs in, heat another tablespoon of oil and add the eggplant. Cook until the eggplant is just browned. Add the eggplant to the curry sauce and stir well. Add the meatballs to the sauce, cover and simmer on low for 15 minutes. Uncover, top with fresh herbs and serve with rice.