Photo: John Autry; Styling: Cindy Barr
Total Time
27 Mins
4 servings (serving size: 2 filled cabbage leaves)

How to Make It

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.

Ratings & Reviews

luv2sing21's Review

January 09, 2011
Love! I'd never ground my own chicken, but it was easy. I love curry, so next time I'll add a little bit extra. I topped with Sriracha for a kick. Making this for my next girls night!

Cucsmom's Review

July 31, 2013
WONDERFUL! The whole family loved it. We used ground turkey as suggested and used a curry thai paste (used a bit more than suggested). It was done before I knew it. Perfect for a weeknight. I served it on romaine lettuce. My daughter who complains whenever there is lettuce ate it up and asked for seconds. We will be having this again and again.

MistressM's Review

July 12, 2014
With several tweaks this is terrific and now part of my regular dinner repertoire. Ground turkey works great. 1. Increase chili paste and lime to at least 3T and cilantro to ant 1/3c. 2. Add crushed garlic to sauté -- 1.5 t. 3. I used green onions in place of shallots. Did not have shallots, and I liked the stronger taste of the green onions. 4. My neighborhood Thai restaurant uses romaine lettuce leaves or butter lettuce not cabbage. That is what I used, and it was yummy. This got raves all around the dinner table! Would be fun as an appetizer at a party too.

stevendsanchez's Review

May 16, 2012
Excellent dish! I substituted 99% fat-free ground turkey instead of the chicken, added diced avocado, used romaine lettuce, and drizzled some fat-free honey mustard as a garnish. DELICIOUS!

ChefAmandaLynn's Review

January 16, 2011
Can't belive I never thought to grind chicken in the food processor. Life changing! I agree with other posters that it was not scipy enough. I added chili paste and Siracha and my husband added a peanut sauce we keep on hand. I served in romain lettuce and overall thought it was great.

Ltoeat's Review

May 09, 2011
It was easy to make with ground turkey. I would never grind meat, it would be too much work to sanitize the food processor. I love Thai curry paste, it has lemongrass, garlic, coriander, cummin....I used nappa cabbage which ruined the experience because it was too chewy. Next time I will use Boston lettuce and maybe add some glass noodles.

BtotheEthy's Review

April 29, 2011
What a quick and easy weeknight meal! I was in a bit of a rush so I used pre-ground chicken and I added some Siracha and chili powder for an added kick. I think next time I might add a little fish sauce as well but over-all a really great and healthy recipe!

bjalebeau's Review

January 13, 2011
Wow! It was easy and delicious. I used coconut oil instead of canola, but otherwise followed as written. It was not at all spicy, so next time I'll have some Thai chile paste on hand to add. The whole family loved it. Delicious with mango as a side.

jenggeb's Review

June 17, 2013
This wasn't bad, but I was surprised at how much it lacked flavor. I added extra curry paste, fish sauce and used extra lime juice, and I still thought it was pretty bland. Also, not having a sauce, it's a little dry.

twilli's Review

February 20, 2011