In a large bowl, combine the bread crumbs, 1 tablespoon of the cilantro, the ginger, 1/4 teaspoon of the salt, the egg and 1 tablespoon of the curry paste. Let it stand for 5 minutes. Add ground turkey and, using clean hands, mix thoroughly. Scoop tablespoonfuls of the meat mixture and shape into about 20 meatballs.
In a large nonstick skillet, heat oil over medium-high heat. Cook meatballs, in two batches if necessary, turning frequently, for 5 to 7 minutes or until meatballs are browned all over but still slightly pink inside. (They will finish cooking in the sauce.)
Transfer the meatballs to a plate. Reduce the heat to medium. Add the onion to the pan and sauté for about 5 minutes or until softened. If the onion starts to stick, add 1 to 2 tablespoons of cold water. Add the remaining curry paste to taste and 1 tablespoon of cold water. Cook, stirring, for 1 minute. Whisk in the coconut milk, 1/2 cup of broth and the sugar until the curry paste has dissolved. Return the meatballs to the pan and bring them to a boil.
Reduce the heat and simmer, turning the meatballs occasionally, for about 10 minutes or until the meatballs are no longer pink inside and the sauce is slightly thickened. If you want you can add more broth. (If you remove the skillet from the heat to answer the phone, the meatballs will absorb quite a bit of the sauce while you're gone!) Taste and adjust the seasoning with salt, if desired. Add the peas, tomatoes and the remaining cilantro. Simmer for 2 minutes.
Garnish this delicious ground turkey recipe with almonds and/or coconut.
Serve with steamed white or brown basmati rice, with hot pepper jelly on the side.