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Chicken Larb


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  • 2 TBSP red curry paste
  • 1 lb skinless chick breast halves
  • salt
  • 1 tbsp canola oil
  • 1/3 cup chopped english cucumber
  • 1/4 cup finely chopped shallots
  • 3 TBSP chopped cilantro
  • 2 TBSP fresh lime juice
  • 8 cabbage leaves
  • thai chile paste



Step 1

combine curry paste, chicken, and salt in food processor, process til smooth.

heat skillet over med high heat, add oil to pan, swirl to coat. add chicken to pan, saute 6 mins, stirring to crumble, remove pan from heat, stir in cucumber, shallots cilantro and lime juice.

place 2 cabbage leaves on each plate, divide chick mix evenly, serve with chile paste.

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