Chicken Larb

Photo: John Autry; Styling: Cindy Barr

Yield: 4 servings (serving size: 2 filled cabbage leaves)
Total:
Recipe from Cooking Light

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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. 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.
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