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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons red curry paste |
1 pound skinless, boneless chicken breast halves |
1/2 teaspoon salt |
1 tablespoon canola oil |
1/3 cup chopped english cucumber |
1/4 cup finely chopped shallots |
3 tablespoons chopped cilantro |
2 tablespoons fresh lime juice |
8 cabbage leaves |
thai chile paste (optional) |
Directions:
1. Combine curry paste, chicken, and salt in a food processor; process until smooth. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; sauté 6 minutes or until done, stirring to crumble. Remove pan from heat; stir in cucumber and next 3 ingredients (through juice). Place 2 cabbage leaves on each of 4 plates; divide chicken mixture evenly among leaves. Serve with chile paste, if desired.
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