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To prepare the dipping sauce, combine the coconut milk, cilantro, jalapeño, lime juice (reserve the zest for the meat mixture) and the salt in a blender. Blend until smooth and set aside.
In a large bowl, combine the lime zest, egg white, fish sauce, curry paste and pepper. Whisk until smooth.
Add the turkey and almond flour and blend thoroughly with a wooden spoon.
Form the mixture into 24 meatballs using about 1 tablespoon meat mixture for each.
Heat the oil in a large, non-stick skillet over medium heat.
When the oil is hot, add the meatballs in a single layer and cook, stirring occasionally with a spatula, until the meatballs are no longer pink in the center, 8–10 minutes.
Serve meatballs with the sauce for dipping.