Printable Recipe
Turkey Larb
A tangy ground meat salad from Thai cuisine, made with ground turkey, herbs, and lime, served with sticky rice and mango.
Prep time
About 5 min
Cook time
4 min
Total time
25 min
Yield
4–6
Ingredients
14
Steps
4
Filed under: chicken, stovetop, thai, citrus.
Source channel: Food Network
Key ingredients
tamarind paste, pounds ground turkey breast, garlic cloves, minced, large shallot, thinly sliced, palm sugar or brown sugar.
Ingredients
- 1 tablespoon (15 grams) tamarind paste
- 1 1/2 pounds (690 grams) ground turkey breast (coarsely ground, if possible)
- 1 tablespoon (15 grams) vegetable oil
- 3 garlic cloves, minced
- 1 large shallot, thinly sliced
- 1/2 cup (110 grams) palm sugar or brown sugar
- 2 1/2 ounces (75 milliliters) fresh lime juice
- 2 ounces (60 milliliters) fish sauce
- 1 to 2 teaspoons Thai chile powder
- 1/2 cup (110 g) fresh mint leaves
- 1/2 red onion, thinly sliced, plus more for serving
- 1/4 cup (55 grams) roasted rice powder, plus more for serving (see Cook's Note)
- 2 green onions, chopped, plus more for serving
- Serving suggestion: carrot sticks, long beans, lettuce and cabbage, all cut into 4- to 5-inch pieces
Method
- Combine the turkey with the tamarind paste and leave it for 15 minutes.
- Heat the vegetable oil in a pan. Soften the garlic and shallot for about 1 minute, then add the turkey and stir-fry for about 3–4 minutes, until cooked through.
- Turn the heat down and mix in the sugar, lime juice, fish sauce and chilli powder. Adjust the seasoning to taste.
- Fold in the mint, red onion, roasted rice powder and spring onions. Serve with the suggested raw vegetables and extra garnish if desired.