Blog & Resources
Larb, the popular Thai salad of highly seasoned ground meat and herbs, offers cooks who like to go big a real opportunity to do so. In this great introductory recipe, combine skinless, boneless chicken breast halves in the food processor with pungent ingredients like garlic, spicy peppers, or curry paste. Purée them together so the flavor permeates the meat.
- 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)
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.
Calories 174 Fat 4.9g Satfat 0.6g Monofat 2.6g Polyfat 1.3g Protein 26.7g Carbohydrate 4.1g Fiber 0.3g Cholesterol 66mg Iron 1mg Sodium 507mg Calcium 29mgTotal Time 27 Mins Yield 4 servings (serving size: 2 filled cabbage leaves)
Recipe and Image Courtesy of CookingLight.com