Thai Rolls in Coconut Sauce

Clean the carrot and leek and cut into thin strips as long as a finger, set aside. Put turkey escalope in a freezer bag and beat very thinly with a meat mallet, cut in half to make eight meat platters. Brush the escalopes with curry paste, sparingly salt and pepper, top with a few leek and carrot strips, roll up with small skewers or toothpicks and place in the insert of the slow cooker. For the sauce, stir together coconut milk and poultry stock, season with lemon juice and soy sauce as well as salt and pepper, pour over the rolls, sprinkle with any leftover carrots and leeks. Cook for 4 hours on HIGH. Remove the rolls and whisk the sauce with the hand blender until smooth. Sharpen to taste with more curry paste and thicken with a light sauce thickener. Return the meat to the sauce and heat to HIGH for another 15 minutes.