• 1 tablespoon vegetable oil
  • 3 tablespoons thai green curry paste
  • 1 pound ground turkey
  • 13 1/2 ounces coconut milk
  • 1/2 cup chicken stock
  • 2 lime leaves (finely shredded)
  • 2 Thai eggplant (chopped)
  • 1 zucchini (cut into matchsticks)
  • 1 tomato (deseeded, diced)
  • 2 tablespoons fish sauce
  • 1 tablespoon lime (juice)
  • 1 tablespoon brown sugar (or palm)
  • steamed rice (to serve)
  • cilantro leaves (fresh, to serve)
  • 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.
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