Instructions

1. Finely slice the onion, garlic, ginger and lemongrass.
2. Chop the carrot and prepare your greens. Set these aside.
3. Cut the turkey into thin strips or small chunks.
4. In a wok, heat the gulai paste, add the leek/onion, garlic and lemongrass and stir-fry for 3 minutes.
5. Add the turkey strips and fry for another 3 minutes.
6. Add the vegetable pieces, coconut milk and enough water to cover them. Crumble the stock cube into it. Season with freshly ground peppercorn.
7. Put a lid on and cook for about 15 minutes until the turkey and veggies are tender.
8. Stir in some chopped coriander leaves and serve.
9. Taste, season if needed, then serve with a slice of lime and fresh coriander leaves.