Vegetarians can substitute tofu for the turkey, and soy sauce for the fish sauce. Serves 4-6.
2 tsp canola oil
1-1/4 lb ground turkey
1 clove garlic, minced
2 scallions, white and green parts sliced
1 green bell pepper, diced
2 tsp Thai green curry paste, or more to taste
8 oz coconut milk
Juice of 1 lime
2 Tbsp brown sugar
2 tsp fish sauce
7 oz baby spinach leaves
1/4 cup roughly chopped fresh cilantro leaves, plus more leaves for garnish
Cooked white, brown or basmati rice (3/4 cup per person, for serving)
In a wok or very deep frying pan, heat the oil over medium-high heat, and sauté the turkey just until it loses its pinkness. Use a spatula to break up the turkey.
Add the garlic, scallions, and bell pepper. Stir-fry for 1 minute.
Stir in the curry paste, cook for 30 seconds, and add the coconut milk. Reduce heat to low, and simmer for 10 minutes.
In a small bowl, mix together the lime juice, brown sugar and fish sauce. Add this mixture to the wok, and simmer for 3 minutes.
Stir in the spinach and 1/4 cup chopped cilantro. The heat of the turkey mixture will wilt the spinach, and when it's wilted, the dish is done. Remove from heat, distribute in small bowls over rice, and garnish with additional cilantro leaves.