Chicken Larb by Nori
| Prep Time: 15 min | Serves: 4 |
| Cooking Time: 8 min | Yield: 8 filled cabbage leaves |
Light, healthy, and full of flavor—nothing can beat chicken larb for a simple but elegant meal with friends on a warm summer evening.
Ingredients
- 2 tbsp Red Curry Paste (gluten-free)
- 1 lb Chicken Breast
- 1/2 tsp Salt
- 1/4 cup Chicken Broth (canned)
- 1/2 cup English Cucumber
- 1/4 cup Shallots
- 3 tbsp Cilantro
- 2 tbsp 100% Lime Juice
- 2 cups Cabbage, Raw
- 1 tsp Thai Chili Garlic Paste
Directions
Combine curry paste, chicken, and salt in a food processor; process until smooth. Heat a large skillet over medium-high heat. Add broth to skillet, then add chicken; 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.