Start by mixing together the Thai red curry paste, fish sauce, and minced garlic in a bowl. Add the chicken and coat evenly with the marinade. Marinate the chicken in the fridge for 1 hour or overnight for more flavor.
Finely slice the red cabbage into very small bite-size bits. It’s important to cut up the veggies into small bite-sized pieces so they’re easy to eat in the assembled lettuce wraps.