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Turkey Larb (the gringos version)

1 1/3 lbs ground turkey, not lean
1 tbsp canola oil
1 small yellow onion, diced
1 carrot, diced
1/2 red pepper, diced
5 crimini mushrooms, roughly chopped
1 1/2 tbsp ginger, peeled and minced
1 1/2 tbsp garlic, peeled and minced
3 oz panang curry paste
1 tsp chile fish sauce
1/3 cup water
1 tbsp rice wine vinegar
1 tsp brown sugar
2 tomatoes, diced
3/4 cup jicama, diced
4 green onions, sliced
1/2 cup fresh cilantro leaves
1/4 cup chives, sliced

leaves from 1 head of napa cabbage, left whole

Preheat a large pan over high heat. Once the pan is hot, add the canola oil. Swirl the canola oil around the pan to coat. Add the ground turkey to the hot pan. Brown the turkey. Once the turkey has browned, remove from the pan, leaving the drippings.

Reduce the heat to medium and add the onions, carrots, and red peppers. Saute the veggies over medium heat, stirring occasionally, until the onions are translucent and the carrots are soft, about 10 minutes. Add the garlic and ginger to the pan, stir, and cook for another minute.

Add the browned turkey, curry paste, fish sauce, water, rice wine vinegar, and brown sugar to the pan. Stir to dissolve all ingredients. Bring ingredients to a boil, then reduce heat to low and simmer, stirring occasionally, until all the liquid has cooked away, about 20 minutes.

Turn the heat beneath the pan off. Add the diced, tomatoes, jicama, and green onions. Stir to combine. Pour the turkey mixture into a serving dish. Garnish with cilantro leaves and fresh chives. Serve with napa cabbage leaves for the eating vessel. Enjoy!

*My apologies to anyone who may be offended at this unauthentic take on larb!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Turkey Larb (aka Thai Sloppy Joes)
http://www.whatwereeating.com/recipes/turkey-larb-aka-thai-sloppy-joes/