Turkey Larb

• 1/3 cup fresh lime juice (from about 5 limes)
• 1 to 3 tablespoons fresh lemon juice (from 1 large lemon)
• 2 tablespoons fish sauce
• 2 tablespoons honey
• 3 tablespoons vegetable or canola oil
• 1/2 medium red onion, diced
• 3 small shallots, thinly sliced
• 1 4 -inch piece lemongrass, minced (about 1/4 cup)
• 1 Thai chile (such as prik kee noo) or serrano chile, stemmed and thinly sliced
• Kosher salt
• 1 1/2 pounds ground turkey (preferably dark meat)
• 1/2 cup chopped fresh mint leaves
• Freshly ground black pepper
• 1 head butter lettuce, leaves separated
• Sticky white rice, for serving

1. Make the dressing: In a small bowl, whisk the lime juice, lemon juice, fish sauce and honey.
2. Set aside.
3. Make the larb: In a large skillet, heat the oil over medium heat.
4. Add the onion, shallots, lemongrass, chile, and salt to taste.
5. Cook until the vegetables begin to soften, about 5 minutes.
6. Add the turkey and season with salt.
7. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes.
8. Add the dressing to the pan and cook 2 minutes.
9. Remove from the heat and stir in the mint.
10. Season with salt and pepper.
11. Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter.
12. Serve with sticky rice.
13. Photograph by Kat Teutsch

lime juice, lemon juice, fish sauce, honey, vegetable, red onion, shallots, chile, kosher salt, ground turkey, mint leaves, freshly ground black pepper, butter, sticky white rice

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-larb-recipe2.html (may not work)