Turkey Curry

This was a good enough that I felt I should post it -- an excellent use for leftover turkey breast. 

Turkey Curry (serves 2-3)
1 T olive oil
1/2 sweet onion, diced
2-3 c broccoli florets, roughly chopped
1 carrot, shredded (I used a veg. peeler to make thin ribbons)
3/4 lb cubed, cooked turkey breast
2 t red Thai curry paste (was very mild w/ this amount)
1 t Chicken Better Than Bullion
3/4 can light coconut milk

1. Heat olive oil in heavy pan over medium-high heat.  Saute onions til they become translucent.  Chop the other vegetables.
2. Add broccoli and carrots to the pan.  Cover and allow to cook til the broccoli is soft.
3. Add in turkey, curry powder, and bullion.  Heat through.
4. Add coconut milk and stir.  Simmer over low heat (light coconut milk will separate if it boils).  
5. Serve over brown rice.