Instructions

1. Warm a saucepan or wok to a medium heat. Add the oil and red curry paste and stir until you get an aroma. Add the coconut milk and the water, cook for a few minutes to bring to a simmer. Add the kaffir lime leaves. Season with fish sauce and palm sugar. This dish can be made in advance as far as this step. It will keep in the fridge for up to three days.
2. Add the turkey and Thai aubergine followed by the bamboo shoots, string beans, mixed peppers and chillies. Cook for another minute or two but don’t allow the vegetables to overcook.
3. Add Thai sweet basil at the very end and serve with Thai jasmine rice.