You can give me curry ANY day of the week.  I’m not sure which point in my life I discovered this beautiful spice, when, where, or how it happened, but I can’t imagine not having it to eat.  It’s one of those things that every time I eat it I feel like I should be on vacation in India or Thailand somewhere.  It takes me away to another place.  The most common way I’ve made it for years is in a traditional chicken curry with boneless skinless chicken breasts.  I’ll eat all three flavors, red, yellow, or green, but I usually lean towards yellow.  Yellow curry’s a tad sweeter and has a nice amount of turmeric in it which gives it its golden color.  Red curry, made from red chili peppers, is definitely the spiciest of the three.  If you like it hot, go red.  And green curry, made from green chilies has what I would call a brighter flavor from the lemongrass, kaffir lime peel, and cilantro in it.  They all smell amazing to me, and it’s really just a matter of personal preference.  So when I saw this recipe combining curry with meatballs I couldn’t wait to try it.  And the real kicker of the recipe is that it's ready in under 30 minutes.  Sold!  Homemade meatballs have to be one of the best things you can learn to make.  They’re quick, easy, and a great dish to have fun making as a whole family, and they blow away any frozen meatball you can buy.  This dish was ready without any fuss, nice and saucy, and a perfect leftover the next day.