For the meatballs:

• 1 pound 93% lean ground chicken (or ground turkey)
• 1 egg
• ½ cup panko breadcrumbs
• 2 cloves garlic, finely minced
• 1 jalapeño, finely diced (seeds included)
• ¼ cup finely diced cilantro
• ¼ cup finely chopped basil
• ¼ cup finely diced green onion
• ½ teaspoon ground turmeric
• ½ teaspoon yellow curry powder
• ½ teaspoon cumin
• ¾ teaspoon kosher salt

For the veggies + coconut rice:

• 1 tablespoon virgin coconut oil
• 3 cloves garlic, finely minced
• 1 tablespoon freshly grated ginger
• ¼ cup sliced green onion (white part only)
• 2 medium carrots, sliced
• 12 oz green beans, ends trimmed and cut into roughly 2 inch long pieces
• 1 (15 oz) can light or full fat coconut milk
• ⅓ cup water
• ½ teaspoon salt, plus more to taste
• 1 cup jasmine white rice
• 1 large red bell pepper, julienned

For the yellow coconut curry sauce:

• ⅓ cup light or full fat coconut milk
• ¼ cup tahini
• 1 clove garlic, grated
• 1-2 teaspoons pure maple syrup, to sweeten
• 1 teaspoon yellow curry powder
• ½ tablespoon freshly grated ginger
• ½ teaspoon ground turmeric
• ¼ teaspoon red cayenne pepper
• ½ teaspoon salt
• Freshly ground black pepper, to taste

To garnish:

• Lime wedges
• ¼ cup chopped cilantro
• ¼ cup julienned basil
• ¼ cup sliced green onion (green part only)