Nikki-style Larb Gai

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Nikki-style Larb Gai
  1. Whisk lemon juice, lime juice, fish sauce, rice vinegar, sugar, cayenne, and lemon zest together in a bowl until dressing is smooth.

  2. 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.

  3. 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.

  4. Sprinkle rice powder and Thai chile flakes over turkey mixture and mix well.

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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