Jan 27

Turkey Meatball and Endive Coconut Curry

in Chicken/Poultry, Endive, Fruits & Vegetables, Main Course, Soup & Stew

Turkey Endive Coconut Curry

Hello day 10 of the 12 Days of Endive!

Day 10, 12 Days of Endive

A big pot of turkey meatball and endive coconut curry recently made it’s way to the dinner table at our house.  We love curries in the Fuji household, and it’s unusual for us to have a week where some type of curry isn’t eaten.  It doesn’t matter if it’s Indian, Thai, Japanese, or any other type of curry—we love them all!  This particular curry is Thai inspired.  It is made up of tender turkey meatballs and bright juicy endive in a creamy coconut curry sauce, with a hint lemon.  It’s easy to make.

First brown the turkey meatballs

First you make and brown the meatballs,

Sliced endive

then slice the endive into slices (I love how slices from the base of the head of endive look like roses!),

Simmering turkey endive coconut curry

then cook the endive in the coconut curry sauce, and then add the meatballs and simmer everything together until the meatballs are cooked through and the flavors have developed into a creamy aromatic dish.

Turkey Endive Coconut Curry On Rice

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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.

* Disclosure: I was compensated for recipe development and time as part of my work as an OnDiva for Discover Endive.  As always, all opinions and thoughts are my own!

{ 15 comments… read them below or add one }

sara January 27, 2012 at 9:52 am

Yum, these look delicious! I need more meatballs in my life. :)


Fuji Mama (Rachael) January 29, 2012 at 8:41 am

@sara, Don’t we all? ;)


Bogna January 27, 2012 at 10:58 am

It looks delicious!!! Love your recipes:)

Question: How much coconut milk did you add? Is it a condensed one?


Fuji Mama (Rachael) January 29, 2012 at 8:41 am

@Bogna, Thank you! The recipe calls for two 14-ounce cans (so 28 ounces, or about 800 ml total). It is regular light coconut milk.


Bev Weidner January 27, 2012 at 11:56 am

SHUT up, this looks amazing. I die.


Fuji Mama (Rachael) January 29, 2012 at 8:38 am

@Bev Weidner, Oh Bev, please don’t die! Who would come and leave me funny comments? ;)


Joan Nova January 27, 2012 at 2:56 pm

This seems to be meatball week on the internet. Your version intrigues because of the use of coconut which is an ingredient I like but somehow use very infrequently. I’d love to try this!


Fuji Mama (Rachael) January 29, 2012 at 8:35 am

@Joan Nova, I must be in tune with the interwebs! Let me know if you try it. I love using coconut milk to make curries—it’s a beautiful counterbalance to the stronger flavors of the curry spices.


Abigail (aka Mamatouille) January 27, 2012 at 5:51 pm

I make a LOT of ground beef meatballs because my kids are on that kind of kick, but turkey is such a good idea. I’ll have to ask my butcher if they have organic.

Also use a lot of coconut milk and make a lot of curries, too! Love the use of endive and lemon juice.


Fuji Mama (Rachael) January 29, 2012 at 8:34 am

@Abigail (aka Mamatouille), I love turkey meatballs…they tend to be very tender and juicy! I find that they’re harder to overcook than beef meatballs. Let me know if you try them!


Maureen January 27, 2012 at 8:21 pm

This is an amazing dish. I love the flavors you’ve put together. Yummy.


Fuji Mama (Rachael) January 29, 2012 at 8:33 am

@Maureen, Thank you so much Maureen!


Lenore January 29, 2012 at 7:31 pm

I love curries, but my hubby is not so interested; I think this would be a great recipe to try out on him to change his mind :) We LOVE turkey meatballs at our house!


Jamie January 30, 2012 at 5:24 am

How we LOVE endives (just made an endive gratin) but I would have never ever thought to add it to a curry. This looks absolutely fabulous!! I have to try this!


Urban Wife January 31, 2012 at 1:41 pm

I cannot believe how easy this meal is to prep. I have no excuse now to not make these!


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