NZ Woman's Weekly

Turkey larb

  • Servings

  • Courses

    Quick lunch
  • Meal Origin


Originally from Northern Thailand and Laos, larb is an aromatic salad of cooked, minced meat mixed with a fragrant dressing.

This is my version, using turkey. A lean meat, which can become dry when cooked and cooled, this dish is an ideal way to use up leftovers! Tweak the ingredients to suit your taste.

You could swap the red chilli for red capsicum if you prefer it without the heat.

  • ¼ cup lime juice
  • 1 tbsp sesame oil
  • ¼ cup plain oil (for example, canola or sunflower)
  • 1 tbsp fish sauce
  • 1 tsp palm or brown sugar
  • 2.5cm piece peeled fresh ginger, sliced
  • 1 clove garlic, finely crushed
  • 2 cup cooked turkey, finely ground (I used the food processor)
  • 1 onion, very finely diced
  • 2 tbsp red chilli, finely chopped
  • 1 celery stalk, finely diced
  • 1 tbsp fresh coriander leaves
  • Lettuce leaves and lemon wedges, to serve

1 In a jar, combine lime juice, both oils, fish sauce, sugar, ginger and garlic. Shake well.

2 In a large bowl, combine the turkey meat, onion, red chilli, celery and coriander, and toss together. Pour over the dressing and mix well. Taste and adjust seasoning if necessary. Chill the larb until ready to serve.

3 Spoon into lettuce leaves. Serve with lemon wedges.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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