One-Pan Thai Coconut Meatballs with Saucy Noodles

Mix turkey with 1 tbsp curry paste, 1 tbsp fish sauce, half the coriander, breadcrumbs, and egg.

Roll into 16 meatballs.

Heat oil in a large skillet over high heat.

Cook meatballs for 5 to 6 minutes, turning halfway, until golden.

Remove and set aside.

Reduce heat to medium and stir-fry remaining curry paste and garlic for 30 seconds.

Add peanut butter, remaining fish sauce, lime juice, and coconut milk and bring to a boil.

Return meatballs, cover, and simmer for 5 minutes. Turn meatballs, cover, and cook for 3 to 5 minutes until cooked through.

Remove meatballs and raise heat to medium.

Add noodles and water and cook for 1 to 2 minutes until separated.

Return half the meatballs to the pan and stir in remaining coriander.

Divide between bowls and top with carrot, cucumber, beansprouts, and peanuts.