Turkey Larb

Adapted from NY Times Cooking (https://cooking.nytimes.com/recipes/1020222-spicy-turkey-stir-fry-with-crisp-garlic-and-ginger)

2 tablespoons neutral oil, such as safflower or grapeseed
4 garlic cloves, thinly sliced
1(2-inch) knob ginger, cut into matchsticks
Fine sea salt

2 tablespoons coconut oil or more neutral oil
3 scallions, white and green parts separated, thinly sliced
¼ teaspoon red-pepper flakes, plus more to taste
1 pound ground turkey, preferably dark meat (or use ground pork)
2 tablespoons lime juice, plus more to taste
1 tablespoon fish sauce
½ teaspoon soy sauce, plus more to taste

Cooked sticky or white rice, for serving
⅔ cup cilantro leaves and tender stems, for serving
⅓ cup torn basil leaves (or use more cilantro), for serving
1 fresh bird’s-eye or serrano chile, thinly sliced, for serving

1. In a cold 12-inch skillet, combine oil, garlic and ginger. Place over medium heat until sizzling, then continue to cook, stirring frequently, until garlic and ginger are golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.

2. Add coconut oil to pan, then stir in scallion whites and cook until starting to brown, about 2 minutes. Stir in red-pepper flakes and cook for 1 minute.

3. Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don’t stir the meat too much, so it can turn deep brown.

4. Remove pan from heat and stir in lime juice, fish sauce and soy sauce. Taste and add more lime juice, red-pepper flakes, soy sauce and sugar or honey if you like.

5. Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens and fresh chile, and garnished with remaining fried ginger and garlic.