My husband and I love Thai food, and in the Summer we enjoy eating the cold meat salads known as laab. We're trying to keep our triglyceride levels down, so I experimented with using ground turkey as a base for a not-so-spicy-hot version flavored with plenty of fresh herbs. —theminx
chile sauce (Sambal Oelek or Sriracha)
ground galangal (or ginger)
lemongrass paste (I use Gourmet Garden)
Toast the raw rice in a dry skillet over medium heat, stirring often, until the rice has started to brown and emit a nutty fragrance. Remove from skillet, allow to cool, and pulverize in a coffee or spice grinder. Set aside.
In a small bowl, combine fish sauce, chile sauce, sugar, galangal, lemongrass, and lime juice. Set aside.
Cook the turkey meat in the vegetable oil until cooked through and no longer pink, breaking up clumps with a wooden spoon or the edge of a spatula. Turn off heat. Add half of the fish sauce mixture while the meat is still hot, tossing to combine. Allow the meat to cool for 15 minutes before adding remainder of sauce, plus scallion, shallot, cilantro, and mint. Sprinkle with toasted rice powder before serving.
Serve over lettuce, or use large lettuce leaves as a wrapper for the laab.