Cuisine
Time
1 hr 20 min mins
Servings
4 people people
1. The first step is to make the curry paste. Peel and finely dice your onion, placing the chopped pieces in a pestle and mortar to one side. Next, peel both the garlic cloves and ginger, then use the side of a large knife or cleaver to bash them into a mince-like texture. Roughly chop the results before placing the ginger and garlic together into the pestle and mortar alongside the diced onion. Now, remove the hard white roots and green woody end of your lemongrass stalks, again using the side of your cleaver to bash and bruise the remaining middle section before finely slicing it and adding to the pestle and mortar mix. Lastly, open up your chillies: insert the tip of a sharp knife roughly 1cm beneath the stalk, then run it down the length of the chilli to open it out in two. Repeat for all your chillies, then place them, with stalks, into the pestle and mortar too.
2. Grind the curry paste ingredients for a couple of minutes, and then introduce the ground turmeric. Mix well and continue to grind the ingredients until you form a coarse paste, approximately 5 minutes.
3. Now, prepare your meat and vegetables. Dice your turkey leg into large cubes, and roughly chop the cabbage leaves into equally large chunks, before placing them, in separate bowls, to one side. (Hint: if you do not have cabbage to hand, for this recipe you can use any hard vegetables you have in your fridge! So feel free to get creative.)
4. Lastly, prepare your sauce. Roughly chop the tomato into large chunks, then place it into a blender or food processor along with 250ml of chicken stock. Blitz until smooth, and then strain the mixture through a colander or large sieve to remove any remaining lumps. Leave to one side.
