Place the turkey into a bowl together with the marinade components: garlic, ginger, lime juice, soy sauce, hot chili paste and brown sugar.
Mix them well together and leave marinating for 1-2 hours.
Slice the green chili pepper and dice the capia pepper.
Cut the mushrooms into quarters.
Chop the green onions.
Slice the persimmon then cut each slice in two. Reserve a few slices for garnishing.
Heat the oil in a wok over medium-high heat and the meat, green chili pepper and lemongrass for 4-5 minutes.
Add the quartered mushrooms, cover and simmer for 5-10 minutes.
Add the green onions, dices capia pepper and persimmon, stir fry for another 3-4 minutes.
Add the coconut milk and simmer for another 5-10 minutes until sauce thickens.
Wash well the broccoli and cut off its florets.
In a frying pan melt the butter, add the broccoli and about 1/4 cup water. Season with salt.
Cover the pan with a lid and steam the broccoli this way, stirring a few time the pan, for about 5 minutes until their color turns wild green and they become just crisp. Beware not to overcook it because it looses texture and becomes mushy.
Serve the turkey dish with some steamed buttery broccoli and garnish with some fresh persimmon slices.