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Lighter than the traditional version thanks to ground turkey, but just as flavorful.
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Super quick: perfect for a last-minute dinner or a fresh, protein-packed lunch.
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Oven-baked crispy rice: a delicious, original twist that adds crunch.
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Flavor explosion: fish sauce, lime, coriander… a fast trip to Thailand.
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Versatile: enjoy it as a salad, in wraps, or even over steamed rice.
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High in protein and well-balanced, yet light and easy to digest.
Thai Turkey Larb
A reinvented, light and fragrant Thai larb, where ground turkey replaces pork, served with crispy rice and a tangy dressing. A complete, fresh dish ready in under 30 minutes!
Categories
Food restrictions
Dairy-free
Peanut free
Gluten-free
Lactose-free
Nut-free
I love this traditional Thai recipe, usually made with ground pork. I use turkey for a lighter version with less fat. I serve it with oven-baked crispy rice and salad. Just toss it all with the dressing, and you’ve got the perfect quick dinner or a last-minute lunch to throw together!
Why make this recipe?
Note: To lighten it up, reduce the amount of oil or swap part of the sauce with light broth.
Thai Turkey Larb
To start things well
You use:
You cook for:
4
people
Ingredients
Main:
Dressing:
To serve:
Preparation
1.
Preheat the oven to 400°F.
Spread the cooked rice on a baking sheet with 1 tablespoon of oil, mix well and spread it out evenly. Bake for 15 minutes, stirring halfway through, until the rice is golden and crispy.
2.
Meanwhile, heat the remaining avocado oil in a pan over medium heat. Add the ground turkey, breaking it up with a wooden spoon. Stir in the garlic and cook until fully cooked and lightly browned. Lower the heat and stir in the fish sauce, tamari (or soy sauce), maple syrup, and lime juice and zest. Mix well, remove from heat, and add the chopped cilantro.
3.
In a small mason jar, combine all the dressing ingredients, shake well, and set aside.
4.
To serve, place chopped lettuce on each plate, top with crispy rice and the cooked meat. Drizzle with a bit of the dressing, toss gently, and garnish with fresh cilantro and a sunny-side-up egg for an extra boost of protein and textures. So good!
Nutritional information
per serving (1/4 of the recipe)
Calories
380 Kcal
Proteins
28 g
Carbs
25 g
Fats
18 g
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Bon appetit and enjoy!
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