Larb

• 1 cup White Rice, Long Grain
• 2 Tablespoons Red Curry Paste
• 1 pound Chicken Breast, Boneless And Skinless
• 1/2 teaspoons Salt
• 1 Tablespoon Vegetable Oil
• 1/4 cups Shallot, Finely Chopped
• 2 Tablespoons Lime Juice, Freshly Squeezed
• 3 Tablespoons Cilantro, Chopped

1. Prepare rice according to package directions.
2. In a food processor, combine curry paste, chicken, and salt.
3. Process until smooth.
4. Heat the oil in a large skillet over medium high heat.
5. Add the chicken mixture and use a wooden spoon to break it up as it cooks through, about 5 minutes.
6. (Helpful tip: While the larb is cooking, take a moment to rinse out your processor bowl and blade with cold running water.
7. Thoroughly wash later in hot water.
8. If you rinse it in hot water, the chicken will cook and adhere to the bowl.
9. Trust me on this one!)
10. Remove from heat.
11. Add the shallots, lime juice, and cilantro.
12. Serve with white rice.
13. Enjoy!

white rice, red curry, chicken, salt, vegetable oil, shallot, lime juice, cilantro

Taken from tastykitchen.com/recipes/main-courses/larb/ (may not work)