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1Blitz the curry paste ingredients in a blender with 3 tablespoons of water until smooth.
2Heat 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.
3Add 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 veg are tender. Serve with rice.