Thai Style Mint Turkey

I love this dish!  One of the main reasons I love it is because the first time I ever had it it was made for me by one of my dear friends.  Another reason I love it is because I was then able to recreate the recipe without a recipe and without using the seasoning packet.  I dove in and took the challenge and I hope you will too.  This dish is another great quick week day meal that is ready in minutes and can be customized as you like.  I know that some of these ingredients aren't things you'll necessarily have on hand but I'm hoping that after this you'll start keeping them on hand.  Some of the spices used here are so versatile and really should become a staple in your kitchen.  I'll be posting soon about what I think a well stocked pantry should have so stay tuned!

Ingredients:
1 TBS sesame oil
2 TBS olive oil
1 TSP kosher salt
1 TSP chili powder
1 TBS minced fresh ginger, peeled *
2 TBS minced garlic (about 3 medium cloves) - this should be a rough chop and not to finely minced
2 TBS curry powder, divided
4 TBS sugar
1 medium green onion, sliced - separate the greens from the white as they will be added at different times
1 large jalapeno, halved and then sliced **
1 medium red bell pepper, cut into 1/2 inch long by 1/4 inch thick (bite sized) - you can also use mini sweet peppers if you like
1/2 c unsweetened fat free coconut milk
2/3 c lime juice
1/2 c low sodium soy sauce, divided
1 LB lean ground turkey
6-6 mint sprigs (stems removed)
4-5 sprigs cilantro (stems removed)

Prep:

Heat oils in a large non-stick skillet over medium-high heat
Add garlic and ginger and cook until fragrant (1-2 minutes)
Add ground turkey and sprinkle with salt (cover the bottom of the pan with the turkey) - make sure to combine with the ginger and garlic to keep from burning the garlic (burned garlic = bitter)
When the turkey starts to brown add half of the curry and chili powder (sprinkle the spices evenly over the meat so you don't get a clump of over seasoned meat)
Once the turkey is almost all browned add half the soy sauce and the lime juice.
Clear a space for the peppers and the white part of the green onion so they can get direct contact with the pan (this lets them sear and get some color).  Once the peppers start to sweat you can combine them with the meat mixture.
Add the remaining soy sauce, curry, coconut milk, sugar and lime juice.  When the sauce starts to thicken slightly, turn heat to low and add mint, cilantro and greens of the onion.  Stir until well combined and herbs just begin to wilt.

Serve immediately over rice

*cook's tip:  you can peel your ginger and put it in the freezer and just pull it out when you need it.  It'll keep longer that way and you'll always have it on hand when you need it.

** If you want less spicy remove the seeds from the jalapeno