Heat the coconut oil in a medium skillet over medium heat. When it’s melted and shimmering, add the coriander, salt, turmeric, and cumin. Cook, stirring, for about 1 minute, to bloom the spices. Add the garlic, ginger, shallot, and half of the jalapeno pepper. Cook, stirring, for another minute and a half.
Add the turkey. With your spoon, spread and stir the turkey to incorporate it with the aromatics and break it into small pieces. Spread and stir until the mixture is fully combined. Add ¼ cup water if the turkey is sticking to the pan. Cook, stirring and breaking up the bits, until the turkey is mostly cooked (it’s fine if there’s still a little pink showing), 3 to 4 minutes.
Add the tomatoes, bring to a simmer, and cook for another 2 to 3 minutes. Add the coconut milk and simmer for another 4 minutes total. After two minutes, stir in the peas. After 2 more minutes simmering, add the remaining jalapeno peppers. Remove from heat, taste, and adjust the seasoning. Sprinkle with cilantro and serve over rice, with lime wedges on the side.