Dinner
Thai Turkey Larb Salad
2 servings · 30 minutes
459calories
44 gprotein
44 gcarbs
13 gfat
Per serving
Ingredients
For 2 servings
- 10 g raw jasmine rice for toasted rice powder (1 tablespoon)
- 350 g ground turkey
- 20 g fish sauce (1.5 tablespoons)
- 30 g lime juice (1)
- 60 g red onion or shallot (1 small)
- 30 g green onion (2 stalks)
- 100 g lettuce or romaine lettuce (8–10 leaves)
- 150 g cucumber (½)
- 200 g cooked jasmine rice (approx. 75 g uncooked)
- 1 fresh red chili or pinch of chili flakes, 1 handful fresh mint, 1 handful fresh cilantro
Instructions
- Rinse the jasmine rice, add to 1.2 dl salted water, and cook covered over low heat for 12 minutes, then let it rest covered for 10 minutes.
- Toasted rice powder: in a dry pan over medium heat, toast the tablespoon of raw rice for 5–6 minutes, stirring constantly, until golden brown and fragrant. Let cool and grind in a mortar or coffee grinder to a coarse powder. This gives the larb a slightly crispy texture and nutty flavor.
- In the same pan, without oil, over medium-high heat, cook the ground turkey for 6–7 minutes until crumbly and no longer pink. If it sticks, add 2–3 tablespoons water. Don't brown it, the larb needs soft, juicy crumbles.
- Remove from heat and stir in the fish sauce, lime juice, and chopped chili. Taste and add more lime or fish sauce if needed.
- When cooled to lukewarm, fold in the thinly sliced red onion, sliced green onion, torn mint, cilantro, and most of the rice powder. The fresh herbs will wilt and darken in the hot meat.
- Spoon into lettuce leaves, sprinkle the remaining rice powder on top, and serve with cucumber and rice.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
