Chicken larb served in lettuce cups.
Appetizers,  Entrées,  Recipes

Chicken Larb

This was a nice spin on a lettuce wrap. I would have never thought to wrap something in a raw cabbage leaf. The coolness from the cucumber is great, and I think that adding chile paste at the end is key, because that heat really makes the flavor pop. Dino added some hoisin sauce to his wrap, and liked it better that way.

Chicken larb served in lettuce cups.

Chicken Larb
Cooking Light January 2011

Total: 27 minutes
Yield: 4 servings (serving size: 2 filled cabbage leaves)

2 tablespoons red curry paste
1 pound skinless, boneless chicken breast halves
1/2 teaspoon salt
1 tablespoon canola 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
Thai chile paste (optional)

1. 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.
Nutritional Information

Calories: 174
Fat: 4.9g (sat 0.6g,mono 2.6g,poly 1.3g)
Protein: 26.7g
Carbohydrate: 4.1g
Fiber: 0.3g
Cholesterol: 66mg
Iron: 1mg
Sodium: 507mg
Calcium: 29mg

Big Flavors Rating: 4 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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