Ingredients
4 skinless, boneless chicken breasts
2 tbsp Thai red curry paste
2 tbsp vegetable oil
175g fresh spinach (torn into large pieces)
½ cabbage (shredded)
2 onions (finely chopped)
2 garlic cloves (crushed)
1 tbsp rice wine vinegar
2 tbsp sweet chilli sauce
2 tbsp Thai soy sauce
1 head Chinese leaves, shredded
Method
Slash the flesh of chicken several times and rub curry paste into each cut. Cover and marinate in the refrigerator overnight.
Heat a wok over a high flame then add 1 tbsp of oil. Add the chicken breasts and cook for 5-6 minutes, turning once or twice, until the chicken is cooked through and the juices run clear when a skewer is inserted into the thickest part of the meat. Remove from the wok, set aside and keep warm.
Heat the remaining oil in the wok and stir-fry spinach and cabbage until just wilted. Add onions and garlic, and stir fry until just tender but not browned. Add vinegar, chilli sauce and soy sauce. Remove from heat. Arrange Chinese leaves on four serving plates. Slice chicken, arrange on salad leaves and drizzle the hot dressing over. Serve immediately with dinner buns.