Turkey Larb

16 ingredients
10 steps

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

  1. 1
    Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey.
  2. 2
    Set aside.
  3. 3
    Larb: In a large skillet, heat the oil over medium heat.
  4. 4
    Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes.
  5. 5
    Add the turkey and season with salt.
  6. 6
    Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes.
  7. 7
    Add the dressing to the pan and cook for 2 minutes.
  8. 8
    Remove the pan from the heat and stir in the mint.
  9. 9
    Season with salt and pepper, to taste.
  10. 10
    Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.

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