2 tablespoons store-bought red curry paste
1 pound skinless, boneless chicken breast halves, cut into large chunks
1/2 teaspoon salt
1 tablespoon canola oil
1/3 cup cucumber, chopped
1/2 white or yellow onion, finely chopped
3 tablespoons chopped cilantro
2 tablespoons fresh lime juice
8 cabbage or butter lettuce leaves
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 or lettuce leaves on each of 4 plates; divide chicken mixture evenly among leaves. Serve right away.