Place all the ingredients for the curry paste into a food processor (using the small bowl if you have one) and blend into a smooth paste
Heat the vegetable oil in a heavy based medium sized pan and gently fry the paste for a few minutes, stirring it regularly
Add the coconut milk and simmer gently for 10-15 minutes until the sauce has reduced and become thick, stirring it occasionally to make sure it's not sticking to the bottom of the pan
Add the water, followed by the cooked turkey and green peppers and cook for a further 5-10 minutes till the meat is thoroughly reheated and the sauce is the consistency of double cream (turn the heat up a bit to reduce the sauce if it's too thin or add a bit more water if it looks too thick)
Add a squeeze of lime juice to taste and check the seasoning (note that the shrimp paste is very salty so you probably won't need to add any additional salt).
Serve with a sprinkling of coriander leaves, a little sliced red chilli and steamed rice - in the picture I've added a pinch of turmeric to the water while the rice was cooking then toasted a few flaked almonds and some cumin seeds then added these to the cooked rice
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-leftover-turkey-curry/