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:
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