Begin by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bay leaves, fennel seeds and cinnamon stick and sauté in the oil until fragrant, about 1 minute. Then add the powdered spices and bloom them in the hot oil until fragrant, another minute. 

Then add the sliced onions to the oil and spices. Stir and sauté just until the onions are softened. 

Add the grated garlic and ginger, stir and sauté for about 1 minute. Then add the ground turkey to the pan. Brown the turkey, breaking it up as it cooks. 

When the turkey is cooked through, add the frozen veggies and the red pepper slices. Stir to combine and reduce heat to medium. Stir frequently and cook for about 5 minutes. Then reduce the heat to low. Taste and add kosher salt to taste. 

Add the can of coconut milk and stir to emulsify. The coconut milk will create more of a gravy than a broth. Taste for seasoning and add more kosher salt to taste.

Let the curry mixture simmer on low while you make the rice noodles according to package directions. When you drain the noodles, rinse them with water to keep them from sticking together. Fish out and discard the bay leaves and cinnamon stick from the curry. 

Add a serving of noodles to each shallow bowl. Top the noodles with the coconut curry turkey. Ladle the coconut curry gravy over each plated dish.

Top each dish with chopped cilantro, sliced scallions and chutney.