Turkey Larb

Name: Turkey Larb
Ingredients: 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; 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

15 ingredients

13 steps

Ingredients

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
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

1

Make the dressing: In a small bowl, whisk the lime juice, lemon juice, fish sauce and honey.
2

Set aside.
3

Make the larb: In a large skillet, heat the oil over medium heat.
4

Add the onion, shallots, lemongrass, chile, and salt to taste.
5

Cook until the vegetables begin to soften, about 5 minutes.
6

Add the turkey and season with salt.
7

Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes.
8

Add the dressing to the pan and cook 2 minutes.
9

Remove from the heat and stir in the mint.
10

Season with salt and pepper.
11

Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter.
12

Serve with sticky rice.
13

Photograph by Kat Teutsch