Dinner · Northern Thai · 20 min
Larb Lanna (Northern Thai Minced Turkey Salad)
- Calories
- 708
- Protein
- 50g
- Carbs
- 82g
- Fat
- 22g
Ingredients
- 178.1 g ground turkey
- 1 tbsp jasmine rice
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 4.6 g palm sugar
- 2 each bird's eye chili
- 2 sprig fresh cilantro
- 230.5 g white long-grain rice
- 230.5 g spinach
- 10.3 g almonds
Method
- 01Dry-roast 1 tbsp of dry raw jasmine rice in a small pan over medium heat until golden brown and fragrant, about 5 minutes. Transfer to a mortar and pestle or spice grinder and grind into a coarse toasted rice powder (khao khua). Set aside.
- 02In a wok or large skillet over medium-high heat, add 2 tablespoons of water and the raw ground turkey. Stir-fry, breaking the meat apart continuously with a spatula, until fully cooked, opaque throughout, and no pink remains (internal temperature reaching 160°F/71°C), about 5-7 minutes.
- 03Remove the pan from the heat. Stir in the fish sauce, freshly squeezed lime juice, palm sugar, finely chopped bird's eye chili, and half of the chopped fresh cilantro. Mix thoroughly until the sugar dissolves and the meat absorbs the dressing.
- 04Fold in the toasted rice powder to absorb residual juices and thicken the sauce.
- 05Add the fresh spinach directly into the pan and toss briefly in the residual heat until just wilted.
- 06Plate the warm steamed white rice alongside the wilted spinach and turkey larb. Garnish with crushed toasted almonds and the remaining fresh cilantro before serving.
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