THAI TURKEY CURRY SKILLET

1. Preheat large saucepan over medium high heat, Add oil. When hot, add red onion, and sauté for 4-5 minutes, until translucent. Add garlic, ginger, 1/2 tablespoon curry powder and 1 teaspoon salt. Stir and combine. Then add bell pepper, carrot and continue to cook for 3 minutes.
2. Push vegetables to one side of pan. Add turkey, and break up using a wooden spoon or firm spatula. Once cooked through and no pink remains, add remaining 1 tablespoon curry powder and 1 teaspoon kosher salt. Stir thoroughly.
3. Then add coconut milk and coconut aminos. Take out a few tablespoons of the cooking liquid, and whisk it well with the arrowroot starch. Add this mixture back to pan, and stir. This acts to thicken the liquid.
4. Add in zucchini, and kale. Cover and simmer for 10 minutes. Remove from heat and stir in lime juice.
5. Serve over warm rice and garnish with red pepper flakes and cilantro.