Thai Larb
Thai Larb
Chef Punita
4-5
Asian, Thai
Tai Larb
One of our favorite Thai/Laotian dishes. Larb or Laab is a refreshing meat salad with fresh herbs and toasted rice. I prefer ground turkey but you can also use ground chicken or pork. My version is quick and easy to follow.
If you’ve haven't tried Larb, you’re in for a real treat!
Ingredients
- 1 Packet Modern Masala's Tai Larb
- 1 lb Ground Meat (Turkey, Chicken, or Pork)
- 1 tsp Oil
- ½ Tbsp Soy Sauce or Liquid Amino
- ½ Tbsp Fish Sauce (optional)
- 1-2 Cloves Garlic – Minced
- Zest of 1 Lemon plus ½ Lemon Juice
- Thai Chili – Thin Rings (optional to taste)
- ¼ Red Onion – Thinly Sliced
- ½ cup Mint Leaves
- ½ cup Cilantro Leaves
Directions
- Heat large skillet or frying pan and add oil.
- Add ground meat and sauté on high heat for 3-4 minutes.
- Stir in the packet of Modern Masala's Tai Larb and garlic, then sauté for another 2 minutes on medium heat.
- Stir in soy sauce, fish sauce, chili, and lemon zest and juice.
- Cover, and let simmer for 5-6 minutes or until fully cooked.
- Remove from heat and mix in remaining ingredients. (Mint, Cilantro and Onion)
- Serve with chopped cabbage or as lettuce wraps.