Cook the brown rice (see instructions below).
In a large pot, warm the oil over medium heat. Add the meat and ½ teaspoon salt and cook, breaking up into chunks, until cooked through, about 5 minutes. Transfer to a bowl.
Add remaining 1 tablespoon oil to the pot over medium heat along with the onion and remaining ½ teaspoon salt. Cook until softened, about 3-5 minutes, stirring occasionally.
Stir in the tomato paste and ginger and cook for 1 more minute, to caramelize the tomato paste, stirring often. Stir in the curry powder and red pepper flakes (if using) and cook for a few seconds, stirring often, just to toast the spices a bit (have your coconut milk and water ready, you don’t want to burn the spices)..
Stir in the coconut milk, water, soy sauce, and veggies. Bring to a boil, then reduce the heat to medium/medium-low to simmer rapidly for 10 minutes or until the veggies are cooked and curry has reduced a bit, stirring occasionally. Turn off the heat.
Remove about ½ cup of broth and transfer it to a small bowl along with the peanut butter and whisk thoroughly until smooth. Stir back into the pot along with the cooked turkey and lime juice. Taste and add more salt or lime, if needed.
Serve over warm rice and top with fresh herbs and a wedge of lime to squeeze all over.