Turkey Larb Recipes
LARB
This is one of my favorite dishes. I learned to prepare it during a Thai cooking class given by the chef/owner at the Thai Erwan restaraunt in VA.
Provided by Wenstar
Categories Rice
Time 25m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Cook the ground meat until done and drain.
- Mix the meat with the lime juice, fish sauce, red onions, chili peppers (optional), roasted rice powder and mix well.
- Serve on bed of lettuce and top with sliced green onions and mint leaves.
- May add additional red peppers if you desire it hotter.
- Enjoy.
Nutrition Facts : Calories 354.4, Fat 18.2, SaturatedFat 5.2, Cholesterol 192.6, Sodium 1553.5, Carbohydrate 7.6, Fiber 1.4, Sugar 3.2, Protein 40.9
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
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
TURKEY LARB
Provided by Giada De Laurentiis
Time 40m
Yield 4 servings
Number Of Ingredients 15
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.
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
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
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- For the Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.
- For 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 for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.
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