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.
I tried making this version of the larb (pronounced laap). This is a very bad interpretation of larb. In fact, since it uses lime, it should really be called goi (goi gai for chicken). There should be no curry; On top of what's listed, it should use fish sauce (or padek) and less salt, roasted ground rice, thai chili peppers for the heat (not curry), vietnamese coriander, and mint.
Very disappointed that the recipe butchered what is called larb...
With several tweaks this is terrific and now part of my regular dinner repertoire. Ground turkey works great. 1. Increase chili paste and lime to at least 3T and cilantro to ant 1/3c. 2. Add crushed garlic to sauté -- 1.5 t. 3. I used green onions in place of shallots. Did not have shallots, and I liked the stronger taste of the green onions. 4. My neighborhood Thai restaurant uses romaine lettuce leaves or butter lettuce not cabbage. That is what I used, and it was yummy. This got raves all around the dinner table! Would be fun as an appetizer at a party too.
WONDERFUL! The whole family loved it. We used ground turkey as suggested and used a curry thai paste (used a bit more than suggested).
It was done before I knew it. Perfect for a weeknight. I served it on romaine lettuce. My daughter who complains whenever there is lettuce ate it up and asked for seconds. We will be having this again and again.
This wasn't bad, but I was surprised at how much it lacked flavor. I added extra curry paste, fish sauce and used extra lime juice, and I still thought it was pretty bland. Also, not having a sauce, it's a little dry.
It was easy to make with ground turkey. I would never grind meat, it would be too much work to sanitize the food processor. I love Thai curry paste, it has lemongrass, garlic, coriander, cummin....I used nappa cabbage which ruined the experience because it was too chewy. Next time I will use Boston lettuce and maybe add some glass noodles.
What a quick and easy weeknight meal! I was in a bit of a rush so I used pre-ground chicken and I added some Siracha and chili powder for an added kick. I think next time I might add a little fish sauce as well but over-all a really great and healthy recipe!
We made this tonight with ground turkey to make prep time quicker. We also used mild curry sauce because it was what we had on hand. It was mild but had a good curry flavor. My daughter liked it so much she asked for some in her school lunch tomorrow. We served it in tortilla shells too...a good alternative when you're trying to put some meat on your kids' bones. My husband and I really enjoyed the curry flavor as well and will definitely try it sometime with regular curry paste, should we ever find it at one of the grocery stores. It was very quick and easy too, using ground turkey. A definite make-again!