Chicken Larb

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Chicken LarbRecipe
Photo: John Autry; Styling: Cindy Barr

4 servings (serving size: 2 filled cabbage leaves)


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2 tablespoons red curry paste
1 pound skinless, boneless chicken breast halves
1/2 teaspoon salt
1 tablespoon canola oil
1/3 cup chopped English cucumber
1/4 cup finely chopped shallots
3 tablespoons chopped cilantro
2 tablespoons fresh lime juice
8 cabbage leaves
Thai chile paste (optional)


Total: 27 Minutes

1. Combine curry paste, chicken, and salt in a food processor; process until smooth. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; sauté 6 minutes or until done, stirring to crumble. Remove pan from heat; stir in cucumber and next 3 ingredients (through juice). Place 2 cabbage leaves on each of 4 plates; divide chicken mixture evenly among leaves. Serve with chile paste, if desired.

Created date

December 2010

Nutritional Information

Calories 174
Fat 4.9 g
Satfat 0.6 g
Monofat 2.6 g
Polyfat 1.3 g
Protein 26.7 g
Carbohydrate 4.1 g
Fiber 0.3 g
Cholesterol 66 mg
Iron 1 mg
Sodium 507 mg
Calcium 29 mg