Thai Turkey stir fry

1 tbsp    vegetable oil    15 mL 2    cloves garlic, finely chopped    2 1    2 inch (5 cm) piece gingerroot, grated    1 1 lb    boneless skinless turkey breast cut into strips    500 g 1    head bok choy (about 1 lb / 500 g), chopped    1 1    red bell pepper, julienned    1 ½ cup    light coconut milk    125 ml 1 tsp    grated lime zest    5 mL 2 tbsp    freshly squeezed lime juice    25 mL 1 tbsp    reduced sodium soy sauce    15 mL 1 tsp    red curry paste    5 mL      salt and freshly ground black pepper     2 tsp    chopped fresh cilantro    10 mL Heat a wok or large skillet over medium-high heat. Add oil and swirl to coat wok. Sauté garlic, ginger and turkey for about 10 min or until turkey is lightly browned on the outside and no longer pink inside. Add bok choy and red pepper ; sauté for 4 min. Stir in coconut milk, lime zest, lime juice, soy sauce and curry paste; bring to a boil. Reduce heat and simmer for 10 min or until sauce has thickened slightly. Season to taste with salt and pepper. Ladle onto plates and garnish with cilantro.