Heat the oven to 400 and line a baking sheet with parchment paper or a silicone mat.
In a bowl, whisk your egg. Now add the tamari, 1/2 the cilantro, 1/2 the sesame oil, 1/2 the sea salt, 1/2 the minced garlic, sesame seeds, paprika, and curry. Once that is mixed add the ground turkey and crushed nuts. Give it a good mix. I like to put on rubber gloves and use my hands to get this mixture well combined. You can also use a large spoon. If the mixture is not dry enough, add more crushed nuts. If the mixture is too dry, add a little more tamari or sesame oil.
In a crockpot, add in the remaining sesame oil, garlic, ginger, coconut milk, red curry paste, red pepper flakes, and the remaining chopped cilantro, minced garlic, and sea salt. Use a whisk to combine everything. Now place your meatballs in the sauce, turn the crockpot on low and cook for 4-5 hours.
Take a melon baller (or you can just use your eyes) and make even-sized meatballs. Set aside.
While your meatballs are cooking, prepare the rice by rinsing it thoroughly using a sieve and drain.
Open the can of coconut milk and stir it. The cream has probably separated from the water so give it a good mix. In a medium saucepan, bring the coconut milk, water, salt, and ground ginger to a gentle boil. Add the rice and lower it to a simmer.
Cover with a lid and simmer for 15-20 minutes, or until the liquid has evaporated. Try not to lift the lid. Remove from the heat and let it sit for 10 minutes.