Monday, 18 March 2013

Ground Turkey Laap

Serves 4

This Laos-inspired recipe delivers plenty of fresh tastes. We really like this dish and its variations. We love the one served at Thai Village here in Courtenay as well as those we tasted on our travels so much that I was glad to find one that I could make at home. This is simple and tasty.

  • 1 1/2 Tbsp uncooked white rice
  • 1 Tbsp canola oil, grape seed oil or mild vegetable oil of choice
  • 1 lb lean ground turkey or chicken
  • 1/3 cup gluten-free chicken broth
  • 1 tsp finely minced ginger
  • 1 Tbsp gluten-free fish sauce
  • Juice of 1/2 fresh lime (use fresh, it's better)
  • 1/4 tsp salt (you could omit if you find the fish sauce salty enough for your tastes)
  • 1/4 tsp freshly ground black pepper 
  • 2 green onions thinly sliced (use both green and white parts)
  • 1/2 cup packed cilantro, chopped
  • 1/3 cup fresh mint, chopped
  • 1-2 small dried red chile peppers, pounded or 1/4 tsp red chile flakes (I like the little red serrano peppers for this but they do add a kick)
  • 8 large lettuce leaves (butter, Romaine, Boston)
  • Lime wedges

1. In a dry skillet, toast rice kernels over medium-high heat, shaking the pan occasionally until rice is golden brown, about 3 minutes. Remove rice from heat, let cool completely and then grind into a powder using a spice grinder, coffee grinder or mortar and pestle.

2. In a large skillet, heat oil over medium heat. Cook ground poultry, breaking up the meat as you go, until no longer pink, about 5 minutes. Add broth and ginger; simmer 2 minutes. Stir in fish sauce, lime juice, salt and pepper. Remove from heat and let stand 5 minutes.

3. Stir in green onions, cilantro, mint, chile peppers and rice powder into meat mixture. Serve laap on lettuce leaves with lime wedges. (We like it just on lettuce torn up like a salad.)

Each serving contains 244 calories, 13g total fat, 3g saturated fat, 0g trans fat, 9mg cholesterol, 742mg sodium, 8g carbohydrates, 2g fiber, 23g protein. Note: Low-sodium broth reduces sodium to 267mg (and even more if you don't add the salt).
Source: Living Without Magazine, December/January 2013 Issue 

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