- 2 TBSP red curry paste
- 1 lb skinless chick breast halves
- 1 tbsp canola oil
- 1/3 cup chopped english cucumber
- 1/4 cup finely chopped shallots
- 3 TBSP chopped cilantro
- 2 TBSP fresh lime juice
- 8 cabbage leaves
- thai chile paste
combine curry paste, chicken, and salt in food processor, process til smooth.
heat skillet over med high heat, add oil to pan, swirl to coat. add chicken to pan, saute 6 mins, stirring to crumble, remove pan from heat, stir in cucumber, shallots cilantro and lime juice.
place 2 cabbage leaves on each plate, divide chick mix evenly, serve with chile paste.