Ingredients

2T red curry paste

1pound skinless, boneless chicken breast

1/2t salt

1T canola oil

1/3c chopped English cucumber

1/4c finely chopped shallots

3T chopped cilantro

2T fresh lime juice

8 cabbage leaves

Thai chili paste

Preparation

  1. Combine curry paste, chicken and salt in a food processor; process until smooth.
  2. Heat a large skillet over medium high heat. Add oil to pan. Add chicken and sauté for about 6 minutes, or until done. Stir to crumble. Remove pan from heat.
  3. Add cucumber, shallots, cilantro, and juice. Serve in cabbage leaves with chili sauce on the side.