chicken larb


Chicken Larb Recipe


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


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.

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