-Cut 1 bunch baby turnips in to small cubes.
-In a large sauté pan over medium high heat, add 1 TBS butter or ghee and the chopped turnips.
-Cook for a few minutes until turnips are tender.
-Then add the following:
1 bunch of chives, chopped
1 tsp ground turmeric
2 TBS red Thai curry paste
-Stir for 1 minutes and then add 1 can of coconut milk and 1 cup chicken stock and cook at a simmer for 15 minutes.
-Add 1.5 cups cooked chicken and/or 10-12 frozen and deveined shrimp and heat through.
-Season with the following:
½ tsp light brown sugar
2 tsp fish sauce
-Cook 1 package egg noodles according to package directions.
-Drain, than divide the noodles into 4 bowls.
-Spoon the chicken curry over top and sprinkle with the following:
1 red chilli which has been halved, deseeded and shredded (optional)
4 TBS chopped mint (pluck about 15 mint leaves off and finely chop)
1 lime cut into wedges