Meatballs & Creamy Curry Sauce

This is one of my favorite 30 minute meals.  Meatballs are so versatile and are one of my favorite comfort foods.  I cheat in order to make this a 30 minute meal and use the turkey meatballs from Trader Joe's.  They are really tasty, but by all means, if you have the time and patience, make your own! 

Curry Sauce (serves 6)
3/4 cup onion finely diced
4 garlic cloves, minced
1 tbsp Thai red curry paste (preferably Mae Ploy brand)

2 tbsp Thai yellow curry paste (Preferably Mae Ploy brand)
3 14 oz cans coconut cream (I use the Trader Joe's brand)
3 tbsp lime juice
1 tbsp fish sauce
1 tbsp sugar
1 tsp salt (optional)

1 tbsp corn starch
1/2 cup fresh basil, thinly sliced (optional)
1/2 cup cilantro leaves, (optional)

To make the curry sauce start by adding a couple tables spoons of canola or coconut oil to the pan. Once the oil is hot (med-high heat) add the onions and sauté until soft, about 5 minutes. Add garlic and sauté 2 minutes longer. Add the curry paste and break it up as much as possible. Add the coconut cream (reserve about 1/4 of one can of the cream) and whisk until paste and cream are fully incorporated and sauce is smooth. When sauce is smooth, add the lime juice, fish sauce, sugar and salt if using.   Bring to a boil and add all the meatballs back into the curry sauce. Turn heat to a simmer, cover the pan with a lid. Simmer meatballs for 20 minutes.  If you find (like me) that the sauce is still a little thin at this point, mix the reserved coconut cream and the corn starch until has disolved.  Add to the sauce and stir until the sauce has thickened and the meatballs are cooked through the center.  Serve over jasmine rice or veggies and garnish with additional lime, basil and cilantro.