Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Larb is a traditional Thai dish of spicy ground chicken, but ground turkey breast is leaner and just as tasty. Place cooked turkey mixture in cabbage leaves for a delicious wrap.
TOTAL TIME: 25 MINUTES
QUICK TIP: If you can't find ground turkey breast, you can use ground chicken breast.
Ingredients[]
- 2 teaspoons grated lime rind
- 1 teaspoon grated lemon rind
- 1/4 cup fresh lime juice
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 1/2 teaspoon finely chopped serrano chile
- 1/4 teaspoon crushed red pepper
- 1 teaspoon vegetable oil
- 12 ounces ground turkey breast
- 1 tablespoon chopped shallots
- 1/2 cup coarsely chopped fresh mint
- 1/2 head green cabbage, cored and halved
Directions[]
- Combine first 8 ingredients, stirring with a whisk until sugar dissolves.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add turkey and shallots; sauté 5 minutes or until done, stirring to crumble.
- Drizzle with juice mixture, stirring with coat.
- Sprinkle with mint.
- Serve with cabbage.
Yield: 2 servings (serving size: about 2/3 cup larb and 1 cabbage wedge)