MeatHeat coconut oil in a large skillet over high heat. Once hot, add the ground turkey. Break the meat into small pieces with a wooden spoon and continue cooking, stirring only occasionally, until nicely browned all over.

Broth

Meanwhile, add cornstarch & 1/4 cup chicken broth to a wide-mouth mason jar. Secure the lid and shake vigorously until completely smooth. Add the soy sauce, sugar, sesame oil, and white pepper. Shake again and set aside.

Meat

Once the meat is nicely browned, reduce the heat to medium. Add 1 tablespoon each garlic & ginger and cook, stirring constantly, for about 30 seconds or until fragrant. Shake the sauce once more, then pour it into the skillet. Stir for 1–2 minutes, until the sauce thickens, caramelizes, and clings to the meat. Use a slotted spoon to remove to a plate and cover with foil.

Broth

Leaving drippings in the skillet (or adding more coconut oil if dry), return the skillet to low heat. Add remaining 1/2 tablespoon each garlic & ginger and cook for 20 seconds. Stir in the red curry paste & curry powder and cook for about 1 minute, until fragrant. Lower the heat or add a tiny splash of water if anything starts to brown.

Pour in the coconut milk, scraping up the browned bits from the pan, then whisk until smooth. Add the chicken broth and bring to a boil. Boil for 1 minute then reduce the heat to low and stir in the soy sauce, juice from 1/2 of a lime, and the cilantro. Taste and add more soy sauce or lime juice if needed.

Assembly

Divide rice among bowls and add meat and vegetables alongside the rice. Ladle the hot coconut curry broth around everything. Top with sliced green onions, extra cilantro, and a very light drizzle of toasted sesame oil and/or a squeeze of lime juice. Add chili crunch for more heat, if desired.