Thai Inspired Turkey Green Curry

Ingredients

• 1 small (10-ounce) sweet potato, peeled and cut into 3/4-inch pieces (about 1 3/4 cups)
• 1 small (8-ounce) turnip, peeled and cut into 3/4-inch pieces (about 1 1/4 cups)
• 3 tablespoons canola oil, divided
• ¾ teaspoon kosher salt, divided
• ½ teaspoon black pepper, divided
• 1 large (1 1/2-ounce) shallot, finely chopped (about 1/4 cup)
• 3 tablespoons minced peeled fresh ginger (from 1 [3-inch] piece ginger)
• 4 medium garlic cloves, finely chopped (about 1 1/2 tablespoons)
• 1 lemongrass stalk (pale core only), finely chopped (about 1 1/2 tablespoons)
• 2 fresh red Thai chiles (unseeded), finely chopped (about 1 teaspoon)
• ¼ cup green curry paste (such as Maesri or Thai Kitchen)
• 2 cups turkey broth or chicken broth
• 1 (13.66-ounce) can unsweetened coconut milk
• 2 tablespoons fresh lime juice (from 1 large lime), plus more to taste
• 2 teaspoons fish sauce
• 2 cups firmly packed fresh curly leaf spinach, torn, or stemmed Swiss chard, torn
• 1 ⅓ cups shredded cooked turkey breast (about 8 ounces)
• Fresh basil leaves, for garnish

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