In a medium saucepan, combine the rice and 1 1/2 cups water. Cover and cook over medium-low heat until the water is absorbed, about 20 minutes. Set aside, covered, for 5 minutes. Fluff with a fork.
Meanwhile, in a medium dutch oven or other heavy pot, heat the EVOO over medium-high heat. Add the turkey (in batches if necessary) and cook, turning, until browned, about 8 minutes. Add the coconut milk, vinegar, soy sauce, garlic, bay leaves and crushed red pepper; bring to a boil. Lower the heat, cover and simmer, turning the turkey halfway through, until the turkey is cooked through, 10 to 12 minutes. Transfer the turkey to a plate.
Boil the sauce until reduced to 2 cups, 8 minutes. Discard the bay leaves. Stir in the spinach to wilt in the sauce for 1 minute.
Return the turkey to the sauce to warm through. Serve with the rice.