Thai Larb
| 1½ lbs | ground
chicken or turkey |
| ½ cup | chopped shallots (rough chopped if you are using a food processor and finely chopped if you are not) |
| ½ | Thai chili with the seeds (rough chopped if you are using a food processor and finely chopped if you are not) (if you can't find Thai chilies ½ a jalapeno works well) |
| 3 cloves | garlic (rough chopped if you are using a food processor and finely chopped if you are not) |
| 2 tsp |
fish sauce |
| 1 tsp |
salt |
| 1 tbl |
canola oil
(only if you are using chicken breasts and a food
processor) |
| 8 |
iceberg
lettuce leaves |
| 2 tbl |
sesame seeds |
| 2 tbl |
chopped
cilantro |
| ⅓ cup | freshly squeezed lime juice |
| 1 tbl | fish sauce |
| 2 tbl | packed brown sugar |
| ½ tsp | Sriracha sauce |
First make the dressing by mixing the lime juice, fish sauce, brown sugar, and Sriracha sauce together in a small mixing bowl and stir until the sugar dissolves. Set this aside.
Mix the chicken or turkey, shallots,
chili, garlic, fish sauce, and salt together in
a bowl.
After you have the chicken or turkey
mixture ready, add the canola oil to a nonstick frying pan
and turn the heat to medium high. Add the chicken
or turkey mixture, and cook this for 6 to 8 minutes
until it is done throughout, breaking the meat up like
you would when cooking ground beef. Continue
cooking the meat mixture until the moisture it gives up
is gone. Add the dressing and cook until most of
the moisture in the dressing is gone.
To
serve, scoop some of the chicken or turkey, and place it
on a lettuce leaf, sprinkle some sesame seeds and cilantro
over it, roll it up, and eat it like a taco or burrito.