Use a blender or food processor to blend the green bell pepper, onion, garlic, ginger, scotch bonnet, and water together.
Set the sauce aside.
Pour rice into a bowl and rinse it with water several times.
In a pot, cook the onions, mixed herbs, curry powder, and knorr chicken stock cubes.
Then, add the rinsed rice and green pepper sauce.
Pour in the liquid stock and coconut milk.
Mix until well combined.
Add bay leaves and cover the pan with a lid to simmer over low heat.
Let the rice cook for up to 12 minutes or until done.
Rinse and dice the vegetables.
Then, heat some oil in a large pan to sautee the onions with mixed herbs, curry powder, and knorr chicken stock cube.
Add in the smoked turkey and toss them together.
Fry everything together for two minutes.
Toss in the diced carrots, green beans, and chopped spring onions.
Season it with sea salt and cook for two minutes.
Gradually pour in the coconut fried rice.
Mix it together with the vegetables and let it simmer over low heat for three minutes.
Garnish it with chopped mixed bell peppers and grated coconut.
Mix it with the rice for extra texture.
Do a taste test and add more seasoning as needed.
After that, it is ready to serve!