Place red onion, garlic, ginger, galangal, tumeric, bird’s eye chili, chili paste and lemongrass in a blender and blend until smooth paste.

Bring the pot to a medium heat and pour in a generous amount of oil.

When the oil is hot, pour in blended ingredients and cinnamon stick.

Saute until the oil has floated to the surface and the mixture has turn darker.

Add meat curry powder and stir for an additional 10 minutes.

Stir in coconut milk, turmeric leaves, kaffir lime leaves, and toasted desiccated coconut.

Let the mixture reduce into half and toss in turkey.

Season with salt and pepper and remove the pot from the heat.