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For the slaw: *whisk together lime juice and sugar in a medium mixing bowl. Add the chopped apple, green onion, and shredded carrot.Cover and chill until serving. ( can be done 3 hours ahead of time) For the pesto: * Place peanuts and next 6 ingredients into a small food processor. Process briefly to form a coarse paste. Set aside until serving. For the burgers: * Place the coconut milk and lime juice in a medium saucepan and bring mixture to a simmer. Continue cooking, stirring occasionally, until mixture is thickened and reduced to 1 cup, about 15 minutes. Add curry paste and a dash of salt and whisk until smooth. Place the ground turkey in a large mixing bowl. Add 1/2 cooled coconut mixture, basil, cilantro, breadcrumbs and salt. Use your hands and mix well. Divide the mixture into 4 large or 8 small burgers. Grill over medium heat for 4 minutes per side, basting with the extra coconut mixture. To assemble: place slaw on top half of the bun. Spread pesto on bottom half of the bun. Sandwich the burger in the middle and let the taste of Thailand explode in your mouth!
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
The definitive Thai food encyclopedia — history, technique, 650 pages
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Authoritative Thai street food — curry pastes, wok dishes, grilling
Adjustable stand — hold cookbook or tablet at eye level while cooking