Turkey Larb
- Reviews 3
Ready In: 30 mins
Serves: 4
Ingredients
Dressing
- 1⁄3 cup fresh lime juice, from about 5 limes
- 3 tablespoons fresh lemon juice, from 1 large lemon
- 2 tablespoons fish, sauce*
- 2 tablespoons honey
Larb
- 3 tablespoons vegetables or 3 tablespoons canola oil
- 1⁄2 red onion, diced
- 3 shallots, thinly sliced
- lemongrass, minced (about 1/4 cup)
- 1 Thai chiles, such as prik kee noo or 1 serrano chili, stemmed and thinly sliced*
- kosher salt
- 1 1⁄2 lbs ground turkey, preferably dark meat
- 1⁄2 cup chopped fresh mint leaves
- fresh ground black pepper
- 1 head butter lettuce, leaves separated
Directions
- Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey.
- Set aside.
- Larb: In a large skillet, heat the oil over medium heat.
- Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes.
- Add the turkey and season with salt.
- Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes.
- Add the dressing to the pan and cook for 2 minutes.
- Remove the pan from the heat and stir in the mint.
- Season with salt and pepper, to taste.
- Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off