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Chicken Larb

Photo: John Autry
Total time 27 mins
Yield

4 servings (serving size: 2 filled cabbage leaves)

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.

Variations: You can substitute ground chicken breast for ground beef in some of your favorites dishes, like these Chicken Tacos. This Chicken Meat Loaf is also a clever way to try ground chicken if you've never had it, but because chicken is so lean, you'll need to boost flavor with big flavor ingredients like yellow mustard and ketchup.

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)

Nutrition 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

How to Make It

  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.