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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Turkey Larb Recipe

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This recipe for Turkey Larb is from The Mowry/Ritchie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
1/3 cup fresh lime juice (5 limes)
3 T fresh lemon juice (1 lemon)
2 T fish sauce*
2 T honey

Larb:
3 T vegetable or canola oil
1/2 red onion, diced
3 shallots, thinly diced
1 (4 in) piece lemon grass, minced*
1 Thai Chile (prik kee noo) or serrano Chile, stemmed and thinly sliced*
Kosher salt
1 1/2 lbs ground turkey
1/2 cup chopped fresh mint leaves
Freshly ground black pepper
1 head butter lettuce, leaves separated
Directions:
Directions:
Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.

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 for 3 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.

Spoon the turkey mixture into the lettuce leaves and arrange on a serving platter. Serve with sticky rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
* Can be found at specialty Asian markets
Serving suggestion: Serve with sticky or steamed white rice.

 

 

 

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