Thai Larb

Yield: 4 appetizer servings or 2 meal servings

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

1 lb ground meat (I used ground turkey this time)
1 Tbsp oil
⅓ cup lime juice
1 tsp honey or agave
2 Tbsp fish sauce
1 tsp red chili flake
1 Tbsp toasted rice powder + more for serving
Sliced red onion
Cilantro, thai basil and/or fresh mint

Instructions

Toasted rice powder: toast white rice in a dry skillet until browned - stir continuously to prevent burning, 10 to 15 mins. Blend in a high speed blender to create a powder or grind in a spice grinder.

Combine lime juice, sweetener, fish sauce, and chili powder and set aside. Brown ground meat in oil, add lime juice mixture and cook until incorporated. Add toasted rice powder and red onion and cook on medium high heat for just a few minutes, until onion is just starting to get translucent. Serve with fresh herbs and more toasted rice powder on top. Garnish with fresh lime wedges.

Recipe Notes

I made this recipe previously with pork and it was delicious. I’ve seen variations of this recipe online with chicken, so I thought I would try ground turkey this time. I served it with quick pickled cucumber and a little bit of shredded cabbage. The toasted rice powder is worth the effort - the toasty aroma and texture complement the bright lime flavors. Teddy prefers the pork version of this dish, and so do I, but I like how this simple meal can be made with whatever ground meat you have on hand.