Chicken Larb from Cooking Light

 I am always looking for new and interesting Paleo food to make with interesting flavors. I hate getting bored with food and I really like to cook.   I am going to give this a try this week.  I have had this made for me before and I really liked it.  I am going to put my own special Amanda spin on it as I always tweak every recipe I use to make it my own.  I always share so here you go!!

Ingredients

• 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)

Preparation

• 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.