2 tsp canola oil
1-1/4 lb ground turkey
1 clove garlic, minced
4 scallions, white and green parts sliced
1 red bell pepper, diced
2 tsp red curry paste, or more to taste
Juice of 1 lime
2 Tbsp brown sugar
2 tsp fish sauce
6 oz coconut milk
Cooked white, brown or basmati rice (optional)
Fresh cilantro leaves, for garnish (optional)
In a frying pan, heat the oil, and sauté the turkey just until it loses its pinkness. Remove from heat, drain the meat in a colander (if you really want to remove most of the fat, rinse under cool water), and transfer to a 3-quart slow cooker.
Add the garlic, scallions, bell pepper, curry paste, lime juice, sugar and fish sauce. Stir to combine.
Cook on LOW for 3 hours.
Then, turn the cooker to HIGH and add the coconut milk. Stir, and cook for 30 minutes.
Serve hot, over rice (or in lettuce cups), garnished with cilantro. Or, allow to cool, and refrigerate for up to 1 week.