- 1 chilli, de-seeded and finely chopped
- ½ leek, finely chopped
- 3 garlic cloves, chopped
- 1 bunch coriander root, chopped
- zest of 1 lime
- 1 tsp cumin
- 1 tsp fish sauce (nam pla)
- 200g/7oz turkey mince
- 2 tbsp oil
- 1 tbsp curry paste (see above)
- salt and freshly ground black pepper
- ½ mango, sliced
- ½ red chilli, de-seeded and sliced
- 1 garlic clove, sliced
- 1 baby gem lettuce, broken up
- handful fresh coriander
- handful fresh basil
- handful fresh mint
- juice of 1 lime
- 1 tsp sugar
- 1 tsp soy sauce
- 2 tsp sesame oil
- For the curry paste, use a mini food processor to blend together all of the paste ingredients.
- For the turkey, heat the oil in a wok over a high heat and then add the turkey mince, cooking for about 5 minutes, until golden and becoming crisp.
- Add one tablespoon of the curry paste and season to taste with salt and freshly ground black pepper. Stir well to coat and heat through. Set aside.
- For the salad, mix together the ingredients in a bowl and divide between two plates.
- For the dressing, mix together all of the ingredients.
- Toss the dressing with the crispy turkey and serve on the salad.