Heat the oil in a large pan and fry the turkey in batches for 2-3 minutes until lightly browned. Drain from the pan and set aside.
Add the onion and fry for 5 minutes until softened. Add the red pepper, courgette and garlic and fry for 5 minutes, stirring occasionally.
Stir in the curry paste and chilli, add the tomatoes and stock and bring to a simmer. Return the turkey to the pan and cook gently for 10 minutes.
Stir in the cream and chopped coconut and cook for a further 1-2 minutes or until the coconut has melted and the sauce is bubbling. Season and serve with the coriander sprinkled over. Accompany with naan bread or rice and mango chutney.