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 vegetables or 3 tablespoons canola oil
-
1/2 red onion, diced
-
3 shallots, thinly sliced
-
lemongrass, minced (about 1/4 cup)
-
1 Thai chiles, such as prik kee noo or 1 serrano chili, stemmed and thinly sliced*
-
kosher salt
-
1 1/2 lbs ground turkey, preferably dark meat
-
1/2 cup chopped fresh mint leaves
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.