Lunch · Thai · 10 min
Larb Moo Isaan with Toasted Rice Powder and Fresh Mint
- Calories
- 600
- Protein
- 37g
- Carbs
- 67g
- Fat
- 20g
Ingredients
- 188 g Turkey, Ground, raw
- 230 g Rice, white, long-grain, cooked
- 100 g Spinach, raw
- 0 g Peanut butter, reduced sodium
Method
- 01Prepare the Khao Khua: In a dry pan over medium heat, toast 1 tbsp of raw jasmine rice grains until they are a deep, golden brown and fragrant. Grind into a coarse powder using a mortar and pestle.
- 02In a skillet, cook the ground turkey over medium-high heat, breaking it up with a wooden spoon until browned and cooked through. Remove from heat.
- 03Deglaze the pan with a splash of lime juice and fish sauce (traditional pantry staples). Stir in sliced shallots, bird's-eye chili flakes to taste, and the toasted rice powder until the meat is coated in the earthy, nutty mixture.
- 04Fold in a generous handful of fresh mint and cilantro leaves just before serving to maintain their brightness.
- 05Plating: Serve the warm, aromatic larb alongside a mound of fluffy steamed white rice and a side of fresh, crisp raw spinach to act as a cooling vessel for the spicy meat.
- 06Garnish with an extra squeeze of fresh lime and a sprinkle of toasted rice powder for added crunch.
Cook it with the whole plan around it
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