Cook your brown rice according to package instructions.
Add ground turkey, breadcrumbs, sliced green onions, minced cilantro, ground ginger, garlic powder, plus a healthy pinch of salt and pepper to a large bowl. Mix together using your hands until well incorporated then form into about 12 (2-inch) meatballs.
Heat 2 tbsps coconut oil in an extra large skillet over medium heat. Once oil is melted, add the meatballs, careful to not let any of them touch. Cook the meatballs for about 2 minutes per side or until browned and crispy. Transfer to a plate and set aside. Feel free to cook meatballs in two batches if your skillet isn’t big enough.
Add remaining 2 tbsps of coconut oil to the skillet then add your garlic, onions, and peppers. Stir to coat then let cook until soft, about 5 minutes, stirring occasionally. Next, add the curry paste to the skillet, stirring to combine, then let cook for an additional 3-5 minute or until the paste is super fragrant.
Pour the coconut milk into the skillet then stir to combine. Add the meatballs back in then bring the mixture to a boil. Reduce heat to low then let the skillet summer for about 8-10 minutes, rotating the meatballs every couple of minutes.
Divide brown rice between bowls then top with meatball curry mixture, minced cilantro, and a dollop of sour cream!