Ingredients

  • 1 tbsp vegetable oil
  • 1 tbsp Thai fish sauce
  • 1 tsp light brown soft sugar
  • 200 g baby aubergines, cut into chunks
  • 100 g new potatoes, quartered
  • 225 g tin bamboo shoots
  • 200 g cooked turkey, shredded
  • 175 g mixed baby corn and mangetout
  • steamed rice, to serve

For the curry paste:

  • 1 bird eye chilli
  • 2 cm piece of ginger, chopped
  • 2 lemongrass stalks, chopped
  • 4 shallots, chopped
  • 4 garlic cloves
  • 4 dried makrut (kaffir) lime leaves
  • 0.5 tsp shrimp paste
  • 1 tbsp groundnut oil

Method

  1. 1

    Blitz the curry paste ingredients in a blender with 3 tablespoons of water until smooth.

  2. 2

    Heat the oil in a heavy-based pan. Add the curry paste and stir-fry for 2 minutes. Reduce the heat to medium and add 500ml water. Stir well.

  3. 3

    Add the fish sauce and sugar. Cook for 2 minutes. Add the aubergine and potatoes, and cook for 6-8 minutes, or until they start to soften. Add the bamboo shoots and turkey, simmer for 5 minutes. Then add the baby corn and mangetout, and simmer for a further 3-4 minutes until the vegetables are tender. Serve with rice.

Nutritional Details

Each serving provides
  • Energy 775kj 185kcal 9%
  • Fat 7.4g 11%
  • Saturates 1.0g 5%
  • Sugars 5.3g 6%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 293kj/70kcal

Each serving provides

3.9g carbohydrate 1.2g fibre 7.1g protein

 
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