Preheat the oven to 400 degrees F. Coat 6 muffin-pan cups with nonstick cooking spray and set aside.
Pulse the scallions, cilantro, lemongrass, and garlic 8 to 10 times in a food processor fitted with the chopping blade (or in an electric blender) until finely chopped.
Scrape into a large bowl, add the turkey, rice, 1/2 cup each of the coconut milk and peanut sauce, and the sesame oil ad mix thoroughly with your hands.
Pack the turkey mixture into the muffin-pan cups and bake until an instant-read thermometer inserted into the center of a loaf registers 170 degrees F, 30 to 35 minutes.
Meanwhile, make a sauce by whisking the remaining coconut milk with the remaining peanut sauce and the sugar.
To serve, unmold the loaves onto a heated platter and garnish with a sprig of cilantro, if desired. Pass the sauce – either at room temperature or slightly warmed.
Recipe courtesy of Jean Anderson, Quick Loaves, HarperCollins, 2005