Step 1: Gather all of the ingredients.

Step 2: Peel, dice, and measure the carrot.

Step 3: Peel, dice, and measure the sweet potato.

Step 4: Dice and measure the red bell pepper.

Step 5: Peel, dice and measure the red onion.

Step 6: Quarter the lime.

In a small cup add cornstarch and 75mL water, stir to combine and set aside.

Step 7: Peel, chop, and measure the garlic in a separate bowl.

Step 8: In a medium sized bowl combine 1000mL water with Better Than Bouillon Roasted Chicken Base. Whisk to combine and set aside.

Step 9: Heat sunflower oil in a 8Qt. stock pot over medium-high heat for 4 mins. Add bell pepper, carrot, red onion, and sweet potato.

Step 10: Cook for 10 mins, stirring every min, until softened and browned.

Step 11: Add garlic and ground ginger and cook for 2 mins, stirring occasionally.

Step 12: Push the veggies to the outer rim of the pot and add turkey in the center. Cook for 1 min.

Step 13: Flip the turkey and cook for 1 min.

Step 14: Continue cooking turkey for 4 mins while breaking up.

Step 15: Take off heat and add curry paste, sea salt, and ground pepper.

Step 16: Stir to combine then return to heat and cook 1 min.

Step 17: Thoroughly shake coconut milk in the can before measuring.

Step 18: Add water mixture, cornstarch slurry (you may need to give it another quick stir), coconut milk, butter, honey, ponzu, and sweet chili paste.

Step 19: Stir to combine and bring to a simmer. Reduce heat to low and simmer, uncovered, for 30 mins, stirring occasionally. Take off heat.

Step 20: Add 1 tsp fresh lime juice into the pot and stir to combine. Season with sea salt and pepper to taste.

Rest 5 mins.

Save remaining lime slices for garnish.