In a saucepan, heat a little sesame oil (not toasted) over medium heat. Brown the turkey cubes on all sides for 2 to 3 minutes.
Add the onion and peppers. Continue cooking for 1 to 2 minutes.
Add the red curry paste and continue cooking for 30 seconds, stirring constantly, until aromas are released.
Pour the Haiku Coconut Milk and chicken broth into a pot. Bring to a boil, then simmer 15 to 18 minutes over low-medium heat, until the inside of the turkey cubes has lost its pinkish tint.
Garnish with basil leaves just before serving.
Turkey and Bell Pepper Curry
Prep time: 15 minutes
Cooking time: 19 minutes
Servings: 4 servings