chicken larb

INGREDIENTS

• 2 tablespoons red curry paste
 
• 1 pound skinless, boneless chicken breast halves
 
• 1/2 teaspoon salt
 
• 1 tablespoon avocado 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
 

METHOD

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.

CHILE PASTE:

INGREDIENTS

• 1

  cup water
• 6

  whole dried hot chili peppers
• 1

  inch cube fresh ginger, finely chopped
• 2

  sticks fresh lemongrass, finely sliced
• 125

  g shallots (1/2lb) or 125 g onions, peeled & roughly chopped (1/2lb)
• 10

  large garlic cloves, peeled & roughly chopped
• 1

  teaspoon shrimp paste or 1 teaspoon anchovy paste
• 1

  tablespoon ground coriander
• 2

  teaspoons ground cumin
• 1⁄2

  teaspoon turmeric

DIRECTIONS

• Put water in a bowl.
• Crumble the dried chilis into it and let soak for 30 minutes.
• Then put them and the water into a blender, and add the other ingredients.
• Blend until smooth.