Photo: Turkey Larb Recipe
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 vegetable or canola oil
- 1/2 red onion, diced
- 3 shallots, thinly sliced
- 1 (4-inch) piece lemongrass, minced (about 1/4 cup)*
- 1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced*
- Kosher salt
- 1 1/2 pounds ground turkey, preferably dark meat
- 1/2 cup chopped fresh mint leaves
- Freshly ground black pepper
- 1 head butter lettuce, leaves separated
- *Can be found at specialty Asian markets
- Serving suggestion: sticky or steamed white rice
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.
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By anemone4
on May 21, 2013
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loved it! Never really tried to recreate Thai food at home. Having been to Thailand, I liked it a bit more on the spicy side and used probably 4 Thai chilies and added garlic when cooking down the onions. The dish serves well with rice, the dressing is really good!
By melenrose_10097601
Las Vegas, NV
on May 19, 2013
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The dull gray color of the dish was a big turnoff for everyone. Cut back on the fish sauce. I thought the flavor wasn't bad but everyone went off to make a grilled cheese and I threw the turkey larb away.
By kjrogus
on May 07, 2013
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I saw this recipe in the most recent Food Network Magazine and decided to try it - it looked simple enough for a weeknight and my boyfriend and I love Thai food. The only thing I would change is using large pieces of lemongrass while cooking the veggies, but taking it out at the end. I can never get it quite right and we always end up picking it out while we eat. I also added minced garlic and ginger, along with chopped cilantro, roasted peanuts and cucumbers at the end as a garnish. Besides that, I totally recommend this recipe! Super quick, easy, delicious and healthy! I love Giada!
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