Thursday, March 5, 2015

Thai Turkey Larb

Thai Turkey Larb

I love Thai food because of it's bold sweet, salty, sour and spicy flavors. I wanted to try out one of my favorite dishes to order at home with a healthy twist. Larb in the U.S. is a minced meat dish (usually chicken,beef or pork) that is cooked and served with lettuce or cabbage to wrap. I had some ground turkey and thought it would make a great option to use as the protein in a larb dish. The original recipe I found is from here. Read on below for how to make this delicious healthy dish!

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 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, stemmed and thinly sliced
1 1/2 pounds ground turkey
1/2 cup chopped fresh mint leaves
Freshly ground black pepper
Baby romaine lettuce, leaves separated

1. Make the dressing: In a small bowl, whisk the lime juice, lemon juice, fish sauce and honey. Set aside.
2. 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.
3. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes.
4. Add the dressing to the pan and cook 2 minutes. Remove from the heat and stir in the mint. Season with salt and pepper.
5. Spoon the turkey mixture onto the lettuce leaves and enjoy! 

Thai Turkey Larb

Happy Eating!

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