dinner

Larb Lanna (Northern Thai Minced Turkey Salad)

Name: Larb Lanna (Northern Thai Minced Turkey Salad)
Ingredients: 195.3 g Turkey, Ground, raw; 230.5 g Rice, white, long-grain, cooked; 230.5 g Spinach, raw; 8.7 g Nuts, almonds (toasted and crushed); 4.6 g Palm sugar (for seasoning); 1.1 serving Fish sauce, lime juice, bird's eye chili, cilantro (Assorted aromatics/seasoning)

Nutrition

695

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Turkey, Ground, raw195.3 g

Rice, white, long-grain, cooked230.5 g

Spinach, raw230.5 g

Nuts, almonds (toasted and crushed)8.7 g

Palm sugar (for seasoning)4.6 g

Fish sauce, lime juice, bird's eye chili, cilantro (Assorted aromatics/seasoning)1.1 serving

Instructions

Prepare the toasted rice powder by dry-roasting 1 tbsp of raw jasmine rice in a pan until golden brown and fragrant, then grinding it into a coarse powder. Set aside.

In a wok over medium-high heat, add a splash of water and the ground turkey. Stir-fry, breaking it apart with a spatula until fully cooked and crumbly, about 5-7 minutes.

Remove from heat. Stir in the fish sauce, lime juice, palm sugar, and a generous amount of fresh bird's eye chili and cilantro. The mixture should be punchy, spicy, and savory.

Fold in the toasted rice powder; it will absorb the juices and add a delightful nuttiness.

Wilt the fresh spinach briefly in the residual heat of the pan just before serving.

Plate the turkey mixture alongside a generous portion of warm steamed white rice. Garnish with crushed toasted almonds for extra texture and fresh cilantro leaves. Serve immediately.