Laab Gai Turkey Laab Recipes

LARB GAI

Steps:

• In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.

TURKEY LARB

Steps:

• Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.
• Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.
• Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.

LAAB GAI (TURKEY LAAB)

Steps:

• Stir the tamarind paste into the ground turkey in a large bowl and let stand for 15 minutes.
• Heat a medium pan to high heat and add the oil. When you see the first wisps of white smoke, saute the garlic and shallot until translucent, about 1 minute. Fold the turkey into the pan and stir-fry until the turkey is just cooked through, about 3 to 4 minutes.
• Reduce to low heat then stir in the sugar, lime juice, fish sauce, and chile powder and mix well. Adjust your flavors as necessary to your taste.
• Fold in the mint, onion, roasted rice powder and scallions until well combined. Serve with carrot sticks, long beans, lettuce and cabbage. Garnish the laab with more scallions, red onion and rice powder.

TURKEY LARB

Steps:

• Make the dressing: In a small bowl, whisk the lime juice, lemon juice, fish sauce and honey. Set aside.
• Make the larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook 2 minutes. Remove from the heat and stir in the mint. Season with salt and pepper.
• Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.

LARB GAI NIKKI-STYLE

Steps:

• Whisk lemon juice, lime juice, fish sauce, rice vinegar, sugar, cayenne, and lemon zest together in a bowl until dressing is smooth.
• Spread ground turkey in a thin layer in a arge skillet; add garlic. Pour enough water into the skillet to cover the turkey; bring to a boil. Cook and stir turkey mixture, breaking the meat apart with a fork, until turkey is browned and crumbly, 7 to 10 minutes. Drain liquid and transfer turkey to a large glass bowl.
• Mix red onion, carrot, chestnuts, Thai chile peppers, green onions, mint, basil, and cilantro into turkey until well combined. Refrigerate mixture until chilled, about 30 minutes.
• Sprinkle rice powder and Thai chile flakes over turkey mixture and mix well.

TURKEY LARB

Steps:

• Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey.
• Set aside.
• Larb: In a large skillet, heat the oil over medium heat.
• Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes.
• Add the turkey and season with salt.
• Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes.
• Add the dressing to the pan and cook for 2 minutes.
• Remove the pan from the heat and stir in the mint.
• Season with salt and pepper, to taste.
• Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.