Turkey Larb
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 431
- Total Fat
- 24
- Saturated Fat
- 4
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 13
- Protein
- 36
- Cholesterol
- 117
- Sodium
- 816
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
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.