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My review
Larb Gai Nikki-Style
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yobodish
"Bad haircuts make me crazy. Literally. I turn into a 3-year-old, crying, sniffling, ranting things like, 'My hair will never grow back!' So, when I met Nikki over a decade ago, I've stuck to her like how Bon Jovi groupies have stuck to the oh so fab Jon.
On my recent visit with Nikki, I learned that not only is she an ace stylist, she apparently is the keeper of Thai cooking secrets. I'm usually dozing when Nikki is doing her hair magic… the reason why I didn't know this sooner.
Anyway, Nikki shared her mom's ground chicken cooking technique for Larb Gai. Hope you enjoy it."
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Ingredients
1 h servings 270Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Notes:
- Serve with any type of greens or lettuce... romaine, Boston, endives, arugula, etc. You can even serve it with rice. I prefer brown.
- This can be served as an appetizer or tapas-style. Don't forget the lettuce and mung beans on the side.
- Boiling the turkey instead of stir frying it keeps it moist and helps the turkey absorb all the beautiful flavors that is Larb Gai.
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Reviews
Read all reviews 88 Ratings
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Most helpful positive review
9/27/2017
i made this recipe but i didnt have cayenne pepper, carrot, the toasted rice, basil or mint or parsley (or was it cilantro) and used chicken and coriander instead. it still tastes awfully del...
Most helpful critical review
9/14/2018
the flavors were delicious & spot on, however it was waaay too spicy. next time I will leave out the Thai chiles completely & halve the cayenne pepper in the dressing.
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9/14/2018
the flavors were delicious & spot on, however it was waaay too spicy. next time I will leave out the Thai chiles completely & halve the cayenne pepper in the dressing.
9/27/2017
i made this recipe but i didnt have cayenne pepper, carrot, the toasted rice, basil or mint or parsley (or was it cilantro) and used chicken and coriander instead. it still tastes awfully del...
8/10/2017
Yummy! Perfect as is and so much easier than other larb recipes I've found. I had an extra lime and thought I'd use it but I think the recipe was probably perfect without it!
7/12/2017
I didn't use onions and upped the chili pepper amount cuz I like spicy! I only had seasoned rice vinegar so it came out a lil sweeter than I'd have liked, but overall freakin yummmmmmm
2/28/2017
super yummy, healthy and fresh. I added like 3 additional TBS of sugar and skipped the rice flakes. I also used 2 Anaheim peppers sans the seeds instead of Thai Chiles.
8/18/2016
This is a delicious meal. And a great way to use ground turkey. Low calorie, high in flavor!! I'll put just a bit of sesame oil in the dressing next time for more clinging to the salad.
6/23/2016
This was really good and very fresh tasting. Served with lettuce cups. Added a little bit more fish sauce, a dash of soy, and served with Sriracha. Had to sub jicama for water chestnuts and a c...
4/5/2016
I made two different Larb recipes last night and this one was definitely better hands down. It seems like a lot of ingredients but it is well worth it in the end. We really liked these with all ...