Turkey Larb (Giada De Laurentiis) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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. 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.
3. Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.
4. Photograph by Kat Teutsch
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