In a medium saucepan over medium high heat, whisk just together half of the curry paste, coconut milk, fish sauce and the sugar. Give it a taste. If you’d like it spicier, add the remaining curry paste. If the curry is a little bland, add 1 tsp fish sauce and a bit more sugar. Bring to a simmer.
Add in the onion, bamboo shoots, baby corn, cooked turkey and Thai basil. Simmer for 3 minutes, until everything heated through.
To assemble the Buddha Bowl, layer in the rice and curry. Top with crunchy fried shallots and a sprig of Thai basil to garnish.