Ingredients

• 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

Directions

• 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.