Toss chicken with turmeric, a pinch of salt and pepper and 1 tsp. of the Thai Green Curry. Mix remaining 1 Tbsp. Thai Green Curry with fish sauce (or water and oil) to make a paste; set aside. In a large skillet or wok, heat oil over medium-high heat. Add onion and cook until softened, about 5 min. Add garlic and chicken and cook 5 more min. Stir in vegetables and paste. Add coconut milk and water and bring to a boil. Reduce to a simmer, cover and cook for 10 min., stirring occasionally. Add cilantro or basil sprigs and continue cooking, uncovered, 5 more min.