In a large mixing bowl, combine the ground turkey, almond flour, red curry paste, minced garlic, and freshly grated ginger. Mix gently with your hands until all ingredients are evenly incorporated; be careful not to overwork the meat.

Using your hands, scoop and shape the turkey mixture into golf ball-sized portions, about 1-2 inches in diameter. Place them on a plate or baking sheet, ensuring some space between each.

Heat a large skillet over medium heat with a splash of oil. Transfer meatballs in batches and brown for about 2-3 minutes per side until golden. Remove and set aside on a paper towel-lined plate.

In a blender, mix coconut milk, cashew butter, and any additional seasonings until smooth. Adjust with more coconut milk if too thick.

Transfer browned meatballs to a slow cooker and pour the creamy sauce over them. Cover and cook on high for 2 hours or low for 4 hours.

Serve hot, garnished with chopped cilantro, sliced green onions, and lime juice. Pairs well with zucchini noodles or jasmine rice.