Thai red curry with turkey

Ingredients

300g turkey breast, chunks

coconut oil

4 garlic cloves, roughly chopped

2 red bird's eye chillis, chopped
4 chestnut mushrooms
½ large aubergine, chunks
1 courgette, chunks
1 C country mix (baby carrots, cauliflower florets, broccoli florets)
350g Loyd Grossman Thai Red Curry sauce

a bit of milk (optional)
pinch of coarse sea salt
6 kaffir lime leaves
1 C wholegrain basmati 
2 C water

Notes

1. Frying the aubergine, courgette, and mushroom together in coconut oil, garlic, and chillis first helps cook the vegetables but retain the crunchy texture later when simmering in the sauce.
2. Sear the turkey chunks in coconut oil separately before pouring in the sauce and the fried vegetables.
3. Put the kaffir lime leaves in the water and leave to infuse for 10 minutes before mixing in the rice to cook.