Crispy Thai turkey salad
For the curry paste
- 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)
For the turkey
For the salad
- 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
For the dressing
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.