-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