I don't know what to classify this recipe as - maybe Thai Americana? In any case, it was really good. In retrospect, there are built in variations. I would consider substituting chicken, pork, shellfish, or fish for the turkey. You could also use rice, lentils, amaranth, quinoa, or really any grain instead of the couscous. You could also substitute any style pasta, but for larger pastas, I would recommend cooking them separately, and using the remaining recipe as a pasta sauce served over the noodles. This recipe lends itself well to slow cooking, but I would parboil rice for that.
This is so easy. Just toast the spices to bring out the flavor,
then mix everything together in a small casserole (I think mine is a 2 quart).
Cover, and bake at 375 for half an hour,
then uncover and continue baking until it's bubbly about another 20 minutes or so.
Alternatively, this would do very well in a slow cooker on low all day long.
Those dried japanese peppers are hot, but very flavorful. They can be found in Latin and Asian markets. Don't chop them up. Remove them before serving or leave them in for the presentation.
Freshly made turkey stock really adds to the richness of this dish. See my recipe elsewhere on my page. I store stocks of all sorts in my freezer in 2 cup containers. If a recipe only calls for a cup, I drink the other cup! Cook's non-fat treat!