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This was a nice spin on a lettuce wrap. I would have never thought to wrap something in a raw cabbage leaf. The coolness from the cucumber is great, and I think that adding chile paste at the end is key, because that heat really makes the flavor pop. Dino added some hoisin sauce to his wrap, and liked it better that way.
Cooking Light January 2011
Total: 27 minutes
Yield: 4 servings (serving size: 2 filled cabbage leaves)
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)
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.
Fat: 4.9g (sat 0.6g,mono 2.6g,poly 1.3g)
Big Flavors Rating: 4 Stars
This looks delicious! I’m a fan of lettuce wraps, and this looks like it will be a new favorite in my house. Thanks for sharing it.