4 boneless chicken breasts
2 tbsp Thair red curry paste
2 tbsp vegetable or peanut oil
1 head Napa cabbage, shredded
6 oz bok choy, torn into large pieces
1/2 savoy cabbage, shredded
2 shallots, chopped finely
2 garlic cloves, crushed
1 tbsp rice win vinegar
2 tbsp sweet chili sauce
2 tbsp Thai soy sauce
1. Slash the flesh of the chicken several times and rub the curry paste into each cut. Cover and let chill over night.
2. Cook in a wok over mediuem heat for 5-6 minutes, turning once or twice, until cooked through. Keep warm.
3. Heat 1 tablespoon of the oil in a wok and stir-fry the cabbage and bok choy until just wilted. Add the remaining oil, shallots, and garlic, and stir-fry until just tender but not browned. Add the cinegar, chili sauce, and soy. Remove from the heat.
4. Arrange the leaves on 4 serving plates. Slice the chicken, arrange on the salad greens, and drizzle the hot dressing over. Serve immediately.