Thai turkey larb salad


First published in 2015
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In a wok set over a high flame, heat half the peanut oil until just smoking. Add half the turkey mince with half of the chopped lemongrass and chilli. Quickly stir-fry, breaking up the lumps of mince, for 3-4 minutes or until the meat starts to brown slightly
Transfer the cooked turkey mix to heat-proof bowl and repeat the process with the remaining oil, turkey, lemon grass and chilli, re-heating the wok between batches. Once both batches have been cooked, set the mix aside for 15 minutes to cool
While the turkey cools, whisk together the lime juice, fish sauce, sweet chilli sauce and lime zest in a small bowl until well combined
Drizzle the lime dressing over the turkey mixture and mix in the chopped onion, coriander and mint. Spoon the turkey mixture into the lettuce leaves and sprinkle over the chopped peanuts to serve
First published in 2015
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