Thai Curry Buddha Bowl with Turkey

Name: Thai Curry Buddha Bowl with Turkey
Ingredients: 4 cups cooked jasmine or other white rice; 2-3 tablespoons Thai curry paste (red or green); 1 ¾ cups unsweetened coconut milk (13.5 ounce can); 1 tablespoon fish sauce (optional); 1 teaspoon sugar (optional); ¼ red onion (sliced); ½ cup canned bamboo shoots; 1 cup canned baby corn; 2 cups cooked turkey (12 ounces, cut into bite-sized pieces); ¼ cup fresh thai basil leaves (or regular basil leaves); Crunchy Topping: fried shallots or onions