Excellent dish! I substituted 99% fat-free ground turkey instead of the chicken, added diced avocado, used romaine lettuce, and drizzled some fat-free honey mustard as a garnish. DELICIOUS!
Chicken Larb
Photo: John Autry; Styling: Cindy Barr
Yield: 4 servings (serving size: 2 filled cabbage leaves)
Total:
Recipe from
More From Cooking Light
Recipe Time
Total:
27 Minutes
Nutritional Information
Amount per serving
- Calories: 174
- Fat: 4.9g
- Saturated fat: 0.6g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 1.3g
- Protein: 26.7g
- Carbohydrate: 4.1g
- Fiber: 0.3g
- Cholesterol: 66mg
- Iron: 1mg
- Sodium: 507mg
- Calcium: 29mg
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.
Chicken Larb Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: Asian
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Low Carbohydrate, Low Saturated Fat
- COOKING METHOD: Food Processor
- PUBLICATION: Cooking Light
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