2 pounds boneless, skinless turkey thighs (fat trimmed away), cut into 1-inch pieces
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons vegetable oil, or as needed
1/4 cup finely diced Spanish onion
1 medium celery rib, cut into small dice
1 small carrot, scrubbed well then cut into small dice
2-inch piece peeled ginger root, minced
1 medium garlic clove, peeled and minced
2 teaspoons mild curry powder (may substitute a blend of 1 teaspoon coriander seed, seeds from 1 green or brown cardamom pod, 1/2 teaspoon fennel seed, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon mustard seed, 1/4 teaspoon Sichuan peppercorns and 1/4 teaspoon ground turmeric)
1 cup homemade or commercially prepared, low-sodium turkey broth (may substitute chicken broth or vegetable broth)
1 (14-ounce) can low-fat coconut milk (shaken well)
1 cup raw basmati rice, rinsed well
1/4 cup fresh kaffir lime leaves (optional; available at some Asian markets or online)
Juice of 2 limes
1/2 cup chopped cilantro

Lightly season the turkey all over with the salt and pepper.

In a large braising or saute pan over medium-high heat, add enough of the oil to coat pan's bottom. Once oil shimmers, add as much of the turkey as will fit in a single layer; cook just until opaque on exterior and lightly browned in spots. Transfer to a bowl; add remaining turkey and repeat cooking and transferring (no need to add more oil).

Add the onion, celery, carrot, ginger and garlic to pan, stirring to coat; cook for 6 to 8 minutes, stirring often, until fragrant and barely tender. Stir in the curry powder and cook for 2 to 3 minutes, until fragrant, then add the broth, coconut milk and all turkey, stirring to incorporate. Reduce heat to medium; cover and cook for 30 to 40 minutes, stirring a few times and reducing heat as needed. Turkey should be pull-apart tender.

While curry is cooking, prepare the rice according to package directions.

Uncover curry and stir in the kaffir lime leaves, if using, half of the lime juice and all of the cilantro. Turn off heat; curry should sit for 5 to 10 minutes. Curry may be refrigerated for up to 3 days or frozen for up to 1 month. (Freeze rice separately.)

Divide cooked rice among individual, wide, shallow bowls.

Discard kaffir lime leaves, if using. Spoon curry over top of each portion of rice. Sprinkle with remaining lime juice. Serve right away. Makes 4 or 5 servings (81/4 cups).