I have made other Larb recipes, but none compared with this one. My son and I both loved it. He ate the leftovers today - cold - and said they were delicious. The recipe was from one of my new favorite cooking magazines: the Food Network Magazine. I confess that I am an avid fan of the Food Network and the magazine features recipes by many of the cooks I have come to know and love, and even had an eye-opening article on how the show Chopped (my favorite TV show) is filmed. The recipe for Turkey Larb was in the May 2013 issue and is as follows:
For the dressing:
1/3 cup fresh lime juice
1-3 T. fresh lemon juice (I used 2)
2 T. fish sauce (can be found in the Asian section of your supermarket)
2 T. Honey
For the Larb:
3 T. vegetable or canola oil (I used 2 T. canola)
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 (I wore gloves to stem and remove the seeds from my Serrano chile)
Kosher Salt
1 1/2 pounds ground turkey (I used 1 pound ground breast meat)
1/2 cup chopped fresh mint leaves
Freshly ground pepper
1 head butter lettuce, leaves separated
1. Make the dressing in a small bowl; whisk the lime juice, lemon juice, fish sauce, and honey, and set aside.
2. Make the larb; In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, and chile, and salt to taste. Cook until 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 heat and stir in the mint leaves. Season with salt and pepper.
3. Spoon larb mixture into lettuce leaves and serve.
I hope you will try this healthy and satisfyingly delicious meal. Until next time, happy and healthy eating!
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