1. Dissolve the creamed coconut in 450ml/Â_ pint of hot, not boiling water, stir until smooth. Reserve. Coat the turkey in the seasoned flour.
2. Heat the oil in a large frying pan or wok and seal the turkey on all sides. Add the mushrooms and chopped pepper then continue to sautÃ© for 2 minutes. Add the curry paste, and the sugar and cook for a further 2 minutes, stirring frequently then slowly pour in the coconut liquor.
3. Bring to the boil, reduce the heat and simmer for 20 minutes or until the turkey is thoroughly cooked. Stir occasionally during cooking. Stir in the chopped coriander and serve garnished with coriander sprigs and with freshly cooked rice.