This Easy Paleo Turkey Larb spiced with mint and lime over cilantro cauliflower rice makes the perfect gluten and grain-free dinner option (that is also whole-30 compliant!)
Easy Paleo Turkey Larb
Today is a special day because I’m introducing you to one of my favorite meals: larb! Pretty much all of my favorite foods fall under the “Thai” category: Curry, Tom Kha Gai, larb, and offshoots of these dishes such as my Sweet Potato Curry. If it’s my birthday or another special occasion you best believe I’m door dashing some curry!
I love making larb in these warmer months since it’s a bit of a lighter dish and can be served cold–perfect for a hot Arizona day! It’s also one of the most cost-effective meals since it only requires some meat, veggies, and herbs, and it’s super easy to whip up! It’s also a perfect meal to make for company (especially if you’re going for the “wow” factor.) The name sounds so mysterious and impressive that you can serve it for guests and they’ll be none the wiser.
What is larb?
Some of you might be wondering if I made this word up, so here’s a brief food genealogy lesson.
Larb is a type of Loa minced meat dish (from Laos and Northern Thailand.) Traditional Thai larb is a bit different from my take since it’s usually a pork dish and is a bit spicier than my recipe (I’m not eating pepper right now so we had to change things up a bit. ) Larb is usually served over sticky rice, but for Paleo purposes, I’m serving it over cilantro cauliflower rice. Feel free to use sticky rice if that’s more your thing!
Ingredients for Turkey Larb
Larb is a surprisingly quick and easy dish to throw together and a naturally very healthy/gluten free dish! Here’s what you need:
- Coconut oil: or cooking oil of your choice
- 1 lb ground turkey: or pork or chicken if desired.
- Scallions thinly sliced: I love all of the fresh flavors in this dish and the scallions are one of the perfect additions
- Lime juice: use fresh lime juice!
- Coconut aminos: a gluten-free, all-natural substitute for soy sauce that adds a wonderful sweetness and umami flavor.
- Garlic, minced: use fresh garlic!
- White onion, thinly sliced: I started adding onion to my larb when I stopped eating peppers
- Fresh mint: the key ingredient here!
- Cilantro: another key ingredient–one of the best parts about larb is all of the herbs!
How to serve Larb:
You can serve larb with lettuce wraps, cauliflower rice, regular ol sticky rice, or I also love using coconut flour tortillas from the Real Coconut! (Code MORIAH10 gets you 10% off!)
I love making a big batch and keeping it in the fridge to scoop up with lettuce wraps for weekday lunches.
Other turkey recipes you might enjoy:
Easy Paleo Turkey Larb
This Easy Paleo Turkey Larb spiced with mint and lime over cilantro cauliflower rice makes the perfect gluten and grain-free dinner option (that is also whole-30 compliant!)
INGREDIENTS
for Larb
- 1 tbsp coconut oil
- 1 lb ground turkey
- 4 scallions thinly sliced
- 2 tbsp lime juice
- 2 tbsp coconut aminos
- 2 cloves garlic minced
- 1/4 cup white onion thinly sliced
- 1/4 cup fresh mint
- 1/4 cup cilantro
For rice
- 5 cups cauliflower rice
- 1 tbsp coconut oil
- 1/4 cup chopped cilantro
For serving
- 1 thinly sliced cucumber
- lime wedges
- extra cilantro
INSTRUCTIONS
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Place a skillet over medium high heat.
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Add in cauliflower rice and coconut oil. Saute until cauliflower rice is softened and then stir in cilantro . Cook for another minute, then divide into bowls and set aside.
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Return the skillet to medium high heat with coconut oil , onions, and garlic. Saute for 3 minutes, then add in turkey and saute until browned, breaking up into small pieces with a spoon, about 5-6 minutes. Drain excess liquid if necessary.
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Reduce heat a bit and stir in lime juice, coconut aminos, scallions, cilantro, mint, and salt. Cook for 3-4 minutes, stirring well, until liquid is cooked off.
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Spoon larb over cilantro cauliflower rice, top with cucumber slices and fresh herbs, and enjoy!
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