Tear the Escarole Lettuce (1 head) into bite sized pieces. Thinly slice the Onion (3/4 cup).
Add Curry Salt (2 teaspoon) to the Ground Guinea Hen (12 ounce) meat, and mix thoroughly. Divide into 12 equal portions, and press each portion into a flattened meatball.
Place Water (1 3/4 cup) into a small saucepan. Bring to a boil, add Kosher Salt (to taste) and stir in Basmati Rice (1 cup) Reduce heat to low, and simmer 15 minutes, or until water is fully absorbed.
Cover and let stand for 10 minutes.
While rice is cooking, heat a large sauté pan over medium-high heat. Add enough Olive Oil (to taste) to lightly coat the pan. Add the meatballs, and brown well on each side. Transfer meatballs to a plate or rimmed container.
Add sliced onion, and cook while stirring for 2 minutes.
Add torn escarole and Water (1/4 cup). Cover and cook for 3-4 minutes. Stir in Coconut Milk (2 cup), and Sweet Curry Powder (3 tablespoon).
Add in meatballs and any juices. Cover, and cook 8-10 minutes. Adjust seasoning as desired. Fluff Butter (1 tablespoon) into rice with a fork.
Dice the Red Pear (2). Divide rice in two bowls, ladle curried guinea meatballs over rice, and top with diced red pears. Enjoy!