Turkey Meatball and Endive Coconut Curry

Makes 4 servings

For the Turkey Meatballs:
2 cans (14-ounces each) light coconut milk, divided
1 1/4 pounds lean ground turkey
1/2 cup panko
2 eggs
4 garlic cloves, finely minced
2 tablespoons grated fresh ginger
2 tablespoon cilantro, finely minced
1/4 teaspoon salt
2 tablespoons olive oil

For the Coconut Curry:
2 tablespoons curry powder
1 tablespoon butter
10 ounces endive, cut cross-wise into 1/2-inch wide slices
salt, to taste
1/4 cup freshly squeezed lemon juice

Steamed brown rice, to serve

1. Make the Turkey Meatballs: Mix together 3 tablespoons of the coconut milk with the ground turkey, panko, eggs, garlic, ginger, cilantro, and salt, until well combined. Heat the olive oil in a large saute pan over medium heat. Brown tablespoon-size meatballs in the oil in batches, removing the browned meatballs to a plate, until all of the meat has been used. Lower the heat if the saucepan is getting too hot and starting to smoke.

2. Make the Coconut Curry: Reduce the heat to low. Sprinkle the curry powder over the oil, then add the butter, and stir and cook for 20 to 30 seconds, until fragrant and starting to bubble. Whisk in the coconut milk until well incorporated, then gently add the endive and meatballs and stir to coat. Bring everything to a boil, then cover and let the mixture cook on a low simmer for 7 minutes. Turn off the heat, then finish the sauce by seasoning it to taste with salt and then stir in the lemon juice. Serve hot over steamed brown rice.