Turkey Larb Recipes

TURKEY LARB

Provided by Giada De Laurentiis

Time 40m

Yield 4 servings

Number Of Ingredients 15

Turkey Larb image

Steps:

Make the dressing: In a small bowl, whisk the lime juice, lemon juice, fish sauce and honey. Set aside.
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.
Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.

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

LARB GAI NIKKI-STYLE

Bad haircuts make me crazy. Literally. I turn into a 3-year-old, crying, sniffling, ranting things like, 'My hair will never grow back!' So, when I met Nikki over a decade ago, I've stuck to her like how Bon Jovi groupies have stuck to the oh so fab Jon. On my recent visit with Nikki, I learned that not only is she an ace stylist, she apparently is the keeper of Thai cooking secrets. I'm usually dozing when Nikki is doing her hair magic... the reason why I didn't know this sooner. Anyway, Nikki shared her mom's ground chicken cooking technique for Larb Gai. Hope you enjoy it.

Provided by yobodish

Categories Salad

Time 1h

Yield 4

Number Of Ingredients 20

Larb Gai Nikki-Style image

Steps:

Whisk lemon juice, lime juice, fish sauce, rice vinegar, sugar, cayenne, and lemon zest together in a bowl until dressing is smooth.
Spread ground turkey in a thin layer in a arge skillet; add garlic. Pour enough water into the skillet to cover the turkey; bring to a boil. Cook and stir turkey mixture, breaking the meat apart with a fork, until turkey is browned and crumbly, 7 to 10 minutes. Drain liquid and transfer turkey to a large glass bowl.
Mix red onion, carrot, chestnuts, Thai chile peppers, green onions, mint, basil, and cilantro into turkey until well combined. Refrigerate mixture until chilled, about 30 minutes.
Sprinkle rice powder and Thai chile flakes over turkey mixture and mix well.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 21.3 g, Cholesterol 83.6 mg, Fat 9.8 g, Fiber 2.7 g, Protein 24.9 g, SaturatedFat 2.4 g, Sodium 630.5 mg, Sugar 4.4 g

Ingredients

2 lemons, juiced
1 lime, juiced
2 tablespoons fish sauce, or more to taste
1 tablespoon rice vinegar
1 teaspoon white sugar
1 teaspoon cayenne pepper
1 teaspoon lemon zest
1 pound ground turkey
1 clove garlic, minced
1 cup water to cover
½ red onion, thinly sliced
1 carrot, shredded
½ cup coarsely chopped chestnuts
3 Thai chile peppers, sliced
3 green onions, sliced
¼ cup chopped fresh mint
⅓ cup chopped fresh Thai basil
2 tablespoons chopped fresh cilantro
3 tablespoons toasted rice powder
2 tablespoons Thai chile flakes

TURKEY LARB

Just saw this on Food Network,looked delish! Giada wrapped the mixture into lettuce leaves, that is what I will do.I think any lettuce can be used and I also don't think the rice is needed if you use this as a filler for a lettuce wrap. *Can be found at specialty Asian markets. Posted for ZWT6.

Provided by Scoutie

Categories Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Turkey Larb image

Steps:

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 2 minutes.
Remove the pan from the heat and stir in the mint.
Season with salt and pepper, to taste.
Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.

Nutrition Facts : Calories 322.1, Fat 14.3, SaturatedFat 3.9, Cholesterol 134.5, Sodium 167.2, Carbohydrate 17.6, Fiber 1.2, Sugar 10.8, Protein 31.3

Ingredients

1/3 cup fresh lime juice, from about 5 limes
3 tablespoons fresh lemon juice, from 1 large lemon
2 tablespoons fish, sauce*
2 tablespoons honey
3 tablespoons vegetables or 3 tablespoons canola oil
1/2 red onion, diced
3 shallots, thinly sliced
lemongrass, minced (about 1/4 cup)
1 Thai chiles, such as prik kee noo or 1 serrano chili, stemmed and thinly sliced*
kosher salt
1 1/2 lbs ground turkey, preferably dark meat
1/2 cup chopped fresh mint leaves
fresh ground black pepper
1 head butter lettuce, leaves separated

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Place the sliced onions in a bowl, cover with 1/2 cup hot boiling water and 2 tablespoons vinegar, place in the fridge.
Heat oil in a large skillet over medium heat. Add 1 cup diced red onion, saute 3-4 minutes, add garlic, lemongrass and chili flakes. Saute until fragrant, 2-3 minutes. Add the ground meat, breaking it apart with a metal spatula. Season the meat with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the meat, using a fine-mesh strainer.
While the ground meat is cooking, prep the remaining ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. Add the drained meat and the strained pickled onions. Add the fish sauce, lime juice and sugar. Taste, adjust salt, lime and heat. I’ll usually add more chili flakes. or finely diced fresh chilies.

Turkey Larb Recipes

TURKEY LARB

LARB GAI NIKKI-STYLE

TURKEY LARB

Just saw this on Food Network,looked delish! Giada wrapped the mixture into lettuce leaves, that is what I will do.I think any lettuce can be used and I also don't think the rice is needed if you use this as a filler for a lettuce wrap. *Can be found at specialty Asian markets. Posted for ZWT6.

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