| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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 vegetable or canola oil
- 1/2 red onion, diced
- 3 shallots, thinly sliced
- 1 (4-inch) piece lemongrass, minced (about 1/4 cup)*
- 1 Thai chile, such as prik kee noo, or 1 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
- Serving suggestion: sticky or steamed white rice
Instructions
- 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
| Serving Size | 1 of 4 servings |
| Calories | 461 |
| Total Fat | 19 g |
| Saturated Fat | 4 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 14 g |
| Protein | 41 g |
| Cholesterol | 107 mg |
| Sodium | 903 mg |
| Serving Size | 1 of 4 servings |
| Calories | 461 |
| Total Fat | 19 g |
| Saturated Fat | 4 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 14 g |
| Protein | 41 g |
| Cholesterol | 107 mg |
| Sodium | 903 mg |
Reviews
Delicious!
I have 5 kids and at one time or another, they have requested this dish for their birthday FOR YEARS (I have cooked this for years!). My daughter, coming home for Christmas, named this as one of two dishes she wanted. You NEED to decrease the fish sauce to no more than 1 TBS or you will taste it (have done this forever). If you can’t find lemongrass, just substitute lemon zest from the lemons you’re using. It is unappealing to look at — trust us all, this is fantastic!
That’s about right. My mother is Thai and this is way she cooks larb for me. Except with lean meat. Larb is my favorite Thai dish. Now, I’m going to learn how to cook it so when I want it anytime just get the ingredients.
I was skeptical with the mint but its actually petty good and easy.
Great Flavor! Very healthy too! Quick & Easy!
A family fave!!!
Disapointed
Giada stick to Italian food and Basketball players
Maybe this would have been better with a more flavorful meat option, I found it to be a little uninspiring.
personally it’s alright! real larb has a lot more flavors and herbs in it. like garlic, cilantro and thai basil . I have made a better recipie using this as my base and adding the other missing ingredients . ps roasted rice powder is a MUST!