Turkey Larb

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For the dressing:
  • 1/3 cup fresh lime juice (from about 5 limes)
  • 1 to 3 tablespoons fresh lemon juice (from 1 large lemon)
  • 2 tablespoons fish sauce
  • 2 tablespoons honey
  • For the larb:
  • 3 tablespoons vegetable or canola oil
  • 1/2 medium red onion, diced
  • 3 small shallots, thinly sliced
  • 1 4 -inch piece lemongrass, minced (about 1/4 cup)
  • 1 Thai chile (such as prik kee noo) or 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
  • Sticky white rice, for serving
Directions

Make the dressing: In a small bowl, whisk the lime juice, lemon juice, fish sauce and honey. Set aside.

Make the 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 2 minutes. Remove from the heat and stir in the mint. Season with salt and pepper.

Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.

Photograph by Kat Teutsch


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