Turkey Larb
I’d not heard of this Thai turkey larb recipe until very recently. I saw something similar in a magazine, and it looked delicious, simple and quick to make. After looking up more variations on turkey larb recipes, I came up with this hybrid version – and was not disappointed. It makes a nice change from a Thai curry.
This Thai larb recipe consists of a mildly spiced ground turkey mixture. The resulting meat is served with jasmine rice, Little Gem lettuce leaves and fresh lime juice. The total time taken to make this is minimal – it’s easy to stir fry the mince in minutes as the rice cooks.
Adding the peanut butter was my own idea and entirely experimental, but it worked so well. Feel free to omit it, though. This Thai turkey mince recipe is pretty healthy, too, turkey being a very lean meat. Plus, there’s all that greenery on the side.
This dish is so simple, yet so tasty that it far surpassed even my high expectations. Not a salad as such, but very summery. Not that that should stop you letting it brighten up a dull winter’s day…
Serves 4
Thai Turkey Larb ingredients
- Sesame oil, for frying
- Turkey thigh mince, 500g
- Red onion, 1, or shallots, 2, thinly sliced
- Garlic, 2 cloves, crushed
- Red chilli flakes, a pinch
- Chilli powder, 1/2 tsp
- Kaffir lime leaves, fresh or dried, 4
- Dark soy or fish sauce, 1 tbsp
- Peanut butter, crunchy, 1 tbsp
To serve:
- Baby Gem lettuce, 2, leaves trimmed
- Coriander, fresh, a few stems, chopped
- Fresh mint leaves, a few, chopped
- Limes, 2, quartered
- Jasmine rice
Equipment
- Sharp knife
- Chopping board
- Wok or large frying pan
- Wooden spatula
How to make this easy Larb recipe
- Heat a splash of sesame oil in hot wok, then add the shallot or onion and stir-fry for about a minute. Add the mince. Keep stirring and breaking it up as it cooks over medium heat, until browned.
- Add the garlic and stir, then all the other ingredients. Keep stir-frying until well combined and thoroughly heated through.
- Sprinkle on the fresh herbs and serve with the limes, plus jasmine rice and the lettuce leaves. You can use the latter like small cups, or wraps, to scoop up the mince, squeezing some lime juice on before eating.
Related recipes:
- Panang chicken curry
- Thai vegan red curry
- Yellow chicken curry
- Red King prawn curry
- Slow cooker beef massaman
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