Thai Tamarind-Black Pepper Turkey Larb with Crispy Rice and Herbs
A darker, punchier larb using tamarind and lots of black pepper for depth. Served over crispy rice “chips” with herbs and cucumber, it’s a fast dinner that feels snackable and fresh.
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Instructions
Crisp the rice: press cooled rice into a thin layer in a nonstick skillet with 1 tbsp oil. Cook over medium heat 6–8 minutes until golden; flip in sections and cook 4–5 minutes more. Break into bite-size shards.
Whisk lime juice, fish sauce, tamarind, sugar, black pepper, and chili flakes.
Cook turkey in 1 tbsp oil over medium-high until browned and cooked through, 6–8 minutes. Remove from heat and toss with the dressing.
Fold in red onion, herbs, and toasted rice powder. Taste and adjust with lime/fish sauce.
Serve larb with cucumber and crispy rice shards for scooping.
Nutrition Facts
Per serving
Recipe Notes & Tips
- Cooling the rice is key—warm rice won’t crisp well.
- If tamarind concentrate is very sour, add an extra 1/2 tsp sugar.
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