Chicken Larb

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This traditional Thai dish is sure to please!  The zesty flavours of Cilantro and Lime bring this simple dish to life.


  • 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.
  2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.
  3. Add chicken to pan; sauté 6 minutes or until done, stirring to crumble.
  4. Remove pan from heat; stir in cucumber and next 3 ingredients (through juice).
  5. Place 2 cabbage leaves on each of 4 plates; divide chicken mixture evenly among leaves.
  6. Serve with chile paste, if desired.

Nutritional Information
Amount per serving
Calories: 174
Fat: 4.9g
Protein: 26.7g
Carbohydrate: 4.1g
Fiber: 0.3g

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