Turkey Curry in a Hurry

2 medium potatoes, cut into 1" cubes
1 4-ounce can green curry paste
1 13.5-ounce can unsweetened coconut mild
3 - 4 cups cooked turkey or chicken, cut into 1" pieces
1 medium eggplant, trimmed, quartered and cut into 1/2" thick pieces
1/2 cup frozen peas
3 Tbsp Thai fish sauce
6 - 8 fresh Thai basil leaves

Put potatoes into medium pan, cover with cold water and bring to a boil. Reduce heat to medium and cook until tender when pierced with a fork, about 20 minutes. Set aside.

Combine curry paste and coconut milk in a medium, heavy bottomed pot and bring to simmer over medium-high heat. Add bird.

Add eggplant, potatoes, and 1 cup of water, bring to a simmer. Reduce heat to medium-low and simmer until eggplant is tender, about 30 minutes. Add peas and simmer for 1-2 minutes, then stir in fish sauce and basil. Serve over steamed jasmine if desired.

For less heat, reduce the curry paste.

For more heat, use red curry paste.

This message has been edited. Last edited by: C. Howlett,