Chicken Larb

Photo: John Autry; Styling: Cindy Barr

Yield:

4 servings (serving size: 2 filled cabbage leaves)

Recipe from

Recipe Time

Total: 27 Minutes

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

Ingredients

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)

Preparation

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.

Note:

Julianna Grimes,

January 2011