> 1 cup uncooked jasmine rice
> 1/2 cup lite coconut milk
> 1 cup water
> 3 tbsp red curry paste
> 16 oz frozen turkey meatballs, thawed
> 2 heads broccoli, cut into small florets
> 1 pint cherry tomatoes, diced
> 2 limes, cut into wedges, for serving (optional)
> 1/4 cup chopped cilantro, for serving (optional)
Prepare the jasmine rice according to package directions. Meanwhile, add the coconut milk and water to a 12-inch skillet on medium-high. When liquid is boiling, whisk in the red curry paste. Season with salt and pepper.
To skillet, add the meatballs, broccoli, and tomatoes. Reduce heat to a simmer, cover with lid, and cook 12–15 min., until meatballs are hot and broccoli is tender, stirring occasionally. Serve meatballs over rice with the lime wedges and cilantro, if desired.