Turkey Green Curry

• 1 tbsp vegetable oil
• 3 tbsp Thai green curry paste
• 1 lb ground turkey
• 1 (13.5 oz) can coconut milk
• 1/2 cup chicken stock
• 2 None lime leaves, finely shredded
• 2 None Thai eggplant, chopped
• 1 None zucchini, cut into matchsticks
• 1 None tomato, deseeded, diced
• 2 tbsp fish sauce
• 1 tbsp juice lime
• 1 tbsp palm or brown sugar
• None None steamed rice, to serve
• None None fresh cilantro leaves, to serve
• None None fresh chili, sliced, to serve

1. In a wok or large frying pan, heat oil over medium heat. Cook curry paste for 2-3 mins, stirring often. Add ground turkey and brown for 4-5 mins, breaking up any lumps. Add coconut milk, stock and lime leaves. Bring to a boil. Reduce heat and simmer for 2 mins. Add eggplant and zucchini and simmer for 3-4 mins until tender. Add tomato, fish sauce, lime juice and sugar.
2. Serve on a bed of rice, topped with cilantro and chili.

vegetable oil, green curry, ground turkey, coconut milk, chicken stock, lime, eggplant, zucchini, tomato, fish sauce, lime, brown sugar, steamed rice, cilantro, fresh chili

Taken from recipes-plus.com/api/v2.0/recipes/26305 (may not work)