RECIPE SUMMARY
Larb Gai
Makes 4 Servings: Counts towards 4 oz. Meat, ¼ cup Vegetables, and ¼ tablespoon Oil
INGREDIENTS
DIRECTIONS
Heat olive oil in a pan over medium to high heat. Cook ground chicken until no longer pink.
While the chicken is cooking, combine lime juice, tamari, red curry paste, and stevia in a small bowl.
Once the chicken has cooked all the way, add in the cauliflower rice, shallot, green onion, lemongrass, and cilantro. Mix together until thoroughly combined and cook for an additional 3-4 minutes.
Pour in the sauce mixture over the top of the chicken mixture and cook for 3-4 minutes until the sauce thickens and cooks with the rest of the ingredients.
Separate the butter lettuce so that the leaves resemble “cups” to put the chicken mixture into.
Place butter lettuce “cups” on a plate and spoon in ½ of the mixture into each cup or until each cup is filled all the way up.
Serve with fresh sliced cucumber!
Ingredients
Directions
Heat olive oil in a pan over medium to high heat. Cook ground chicken until no longer pink.
While the chicken is cooking, combine lime juice, tamari, red curry paste, and stevia in a small bowl.
Once the chicken has cooked all the way, add in the cauliflower rice, shallot, green onion, lemongrass, and cilantro. Mix together until thoroughly combined and cook for an additional 3-4 minutes.
Pour in the sauce mixture over the top of the chicken mixture and cook for 3-4 minutes until the sauce thickens and cooks with the rest of the ingredients.
Separate the butter lettuce so that the leaves resemble “cups” to put the chicken mixture into.
Place butter lettuce “cups” on a plate and spoon in ½ of the mixture into each cup or until each cup is filled all the way up.
Serve with fresh sliced cucumber!