5 lbs. boned chicken or turkey thighs with skin
2 tablespoons green curry paste
2 bunches cilantro
6 tablespoons fresh basil
6 tablespoons fresh mint
2 tablespoons Kosher salt
3 tablespoons chopped garlic
3 tablespoons grated ginger
1/2 cup Tiparos fish sauce
2 Teaspoons red pepper
2 tablespoons ground black pepper
2 Teaspoons cayenne pepper

Grind the meat coarsely, then mix in the rest of the ingredients with your hands. Make a small patty and fry it to taste and correct the seasonings for the rest of the batch.

Any combination of the two meats can be used, from all turkey to all chicken, but the 50-50 blend is quite nice. This sausage can either be used loose or stuffed in hog casings. Freezes well, will keep for about 3 days fresh, assuming the chicken and turkey were fresh to begin with.