Thai Green Curry Ground Turkey with Zucchini Noodles and Wilted Spinach

Heat a large skillet or wok over medium-high heat. Add the neutral cooking oil. Once shimmering, add the ground turkey and break it up with a spoon. Cook, stirring occasionally, until it's no longer pink and starts to brown, about 5-7 minutes.

Push the turkey to one side of the skillet. Add the green curry paste to the empty side and cook for about 30 seconds until fragrant, stirring it into the rendered turkey fat.

Pour in the light coconut milk and fish sauce. Stir everything together to create a sauce. Bring to a simmer and let it cook for 2-3 minutes to slightly thicken.

Add the zucchini noodles and spinach to the skillet. Toss everything to coat in the curry sauce. Cook for just 1-2 minutes, until the zucchini noodles are slightly tender-crisp and the spinach has just wilted. You don't want to overcook the zucchini.

Remove from heat. Stir in the fresh lime juice.

To serve, spoon the Thai green curry turkey and zucchini noodle mixture into a shallow bowl. Garnish generously with fresh basil leaves. The dish should be vibrant green, fragrant with curry and basil, and the turkey should be nicely browned.