FROM 30/10'S KITCHEN...

Larb Gai

RECIPE SUMMARY

 

Larb Gai

Makes 4 Servings: Counts towards 4 oz. Meat, ¼ cup Vegetables, and ¼ tablespoon Oil

 

INGREDIENTS

 1 Head of Butter Lettuce
 1 Package Ground Chicken
 1 tablespoon Olive Oil
 1 cup Cauliflower Rice
 1 Shallot, minced
 2 Sprigs Green Onion
 3 tablespoons Fresh Lemongrass
 ¼ cup Cilantro, chopped
 ¼ cup Lime Juice
 1 tablespoon Tamari
 1 teaspoon Thai Kitchen Gluten Free Red Curry Paste
 1 teaspoon Stevia

 

DIRECTIONS

1

Heat olive oil in a pan over medium to high heat. Cook ground chicken until no longer pink.

2

While the chicken is cooking, combine lime juice, tamari, red curry paste, and stevia in a small bowl.

3

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.

4

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.

5

Separate the butter lettuce so that the leaves resemble “cups” to put the chicken mixture into.

6

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.

7

Serve with fresh sliced cucumber!

 

Ingredients

 1 Head of Butter Lettuce
 1 Package Ground Chicken
 1 tablespoon Olive Oil
 1 cup Cauliflower Rice
 1 Shallot, minced
 2 Sprigs Green Onion
 3 tablespoons Fresh Lemongrass
 ¼ cup Cilantro, chopped
 ¼ cup Lime Juice
 1 tablespoon Tamari
 1 teaspoon Thai Kitchen Gluten Free Red Curry Paste
 1 teaspoon Stevia

Directions

1

Heat olive oil in a pan over medium to high heat. Cook ground chicken until no longer pink.

2

While the chicken is cooking, combine lime juice, tamari, red curry paste, and stevia in a small bowl.

3

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.

4

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.

5

Separate the butter lettuce so that the leaves resemble “cups” to put the chicken mixture into.

6

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.

7

Serve with fresh sliced cucumber!

Larb Gai

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