Cooking:

1. Mix all ingredients except oil together until just combined and form into 1 1/2-inch meatballs. Cover loosely with plastic wrap and refrigerate for 30 min – 1 hour.

2. Heat vegetable oil in a large skillet over medium heat. Once the oil is hot place the meatballs in a single layer, about an inch apart. Brown meatballs on all sides, cooking about 10 minutes. Remove the meatballs to a plate and set aside. Pour out any oil, leaving 1 Tablespoon.

3. With the skillet over medium heat, add shallots and red pepper. Cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add curry paste and let it cook for 1 minute, incorporating it with the shallots and peppers. Add remaining ingredients meanwhile scraping the bottom of the pan. Add your coconut milk and stir to combine into the sauce. Bring sauce to a boil, add meatballs and simmer for 15 minutes or until the internal temperature reaches 160°F.

4. Serve over jasmine rice and sprinkle with fresh lime juice, green onion, and cilantro to garnish.