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For the meatballs: In a small bowl, pour boiling water over the mushrooms and let them soak for at least 30 minutes. Remove the stems, chop finely, and squeeze out some of the excess water. Place in a large bowl.
To the mushrooms, add the turkey, curry paste, ginger, fish sauce, green onion, sugar, egg, cilantro and garlic. Mix gently until well combined. Using slightly wet hands, form into 1 to 1 ½ inch meatballs. They will be fairly loose and may not completely hold their shape; that's ok.
Heat oil in a large skillet over medium high heat. Cook the meatballs until well browned on all sides. Remove from the pan and set aside in a large bowl.
For the coconut curry: To the same pan add the garlic, jalapeno, ginger and green onion. Sautee, stirring constantly, just until fragrant. Add the chopped tatsoi and stir just until it has wilted slightly. Pour in the coconut milk, curry paste and fish sauce, bring to a simmer and scrape up any brown bits on the bottom of the pan. Add the meatballs and any accumulated juices back to the pan with the coconut mixture, cover and simmer until the meatballs are cooked through and the greens are tender, about 10-15 minutes. Stir in the lime juice, taste for seasoning and serve with rice or just as-is!