Ingredients:
1 pound chicken breast, skinless and boneless
2 tbsp red curry paste
1 tbsp vegetable oil
1/2 cup cucumber, chopped
1/4 cup shallots, finely chopped
3 tbsp fresh cilantro, chopped
1/2 tsp salt
2 tbsp fresh lime juice
8 cabbage leaves
Thai chile paste for serving
Directions:
Process chicken, red curry paste and salt in a food processor until well combined and smooth.
Heat oil in a large pan over medium-high heat. Put chicken in the pan and cook for about 6 -8 minutes or until chicken is done, stirring to crumble.
Remove pan from heat and stir in rest of the ingredients.
Divide chicken mixture on 2 cabbage leaves each on 4 separate plates. Serve with chile paste.
