Name: Red Curry and Lemongrass Turkey Skewers
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Ingredients: 50 g palm sugar; 4 garlic cloves (finely minced); 1 stock lemongrass (white part only, finely sliced); 50 g red curry paste; 1 tsp kosher salt; 1/4 tsp baking soda; 100 g coconut cream; 500 g ground turkey; 1 large handful cilantro (finely chopped); 1 tsp corn starch; 2 limes (zested); 7 stalks lemongrass (halved lengthwise or can use barbecue skewers)

Make the paste by placing all the paste ingredients in a blender or food processor and blending until smooth.

To make the skewers, add the paste to the skewer ingredients (except for the lemongrass stalks) and mix very well. Divide the mixture into 80-100g portions.

Now, grab a stalk of lemongrass or a skewer, take one portion of your mixture, and gently form your turkey around the skewer. Your goal is to make a small sausage shape around the skewer. Repeat until all the turkey is used up. Let rest and set up in the fridge for 30-60 minutes.

To cook, lightly cover the skewers in oil and cook over a barbecue, in a pan, or under a broiler until the internal temperature reaches 165F/74C. Let rest for 5 minutes, then serve immediately with some salad and rice.