Thai Turkey Meatballs and Mushrooms in Coconut Curry

2-2/3 lb Ground Turkey

1 tsp cumin (preferably ground fresh from seeds)

1 cup bread crumbs

1 cup dried un-sweetened coconut

1 egg

oil for pan

1 1/2 cups canned coconut milk

1 1/2 cups water

3 Tbs. sake or red wine

1/3 cup flour

1 tsp peppercorns, ground

2 cloves garlic, coarsely ground

2 tsp chopped cilantro stems

1/2 cup fish sauce

1 1/2 tsp sugar

1-2 tsp red pepper flakes

3 cups sliced mushrooms

Cilantro leaves for garnish

Preheat oven to 425°. Mix turkey, cumin, breadcrumbs, coconut, and egg together in bowl and make into small meatballs. Don’t pack too hard so they’ll stay lighter. Bake on greased cookie sheet until golden brown, about 20 minutes. Set aside.

In a large stock pot, mix coconut milk, water and sake together. Stir a little of the liquid at a time into the flour in a small bowl and blend until you have a smooth paste. Then add the paste back into the rest of the liquid and blend (this method avoids the "lumpy gravy effect").

Pound the peppercorns, garlic and cilantro stems into a paste with a mortar and pestle. (If you don't have a mortar, try a food processor or smash them with a mug in the bottom of a bowl.) Stir this mixture into the coconut milk liquid. Stir in the fish soy, sugar and red pepper flakes. Stir in the mushrooms. Boil down until it’s a nice, thick sauce then toss in meatballs and heat through.