Preheat the oven to 350 degrees

Heat olive oil in a large skillet over medium heat. Add onion, cabbage, carrots, garlic, and ginger. Cook, stirring occasionally, for 3 minutes until fragrant.

Stir in curry paste, 1 tsp sambal olek, cumin, fish sauce, brown sugar, lime juice, salt & pepper, and 1/2 can of coconut milk. Bring to a boil, then reduce heat and simmer for 5 minutes.

Stir in shredded chicken, lime zest and cilantro.

In a small saucepan whisk together the other 1/2 of the coconut milk with remaining 2 tsp sambal olek. Bring to a boil and reduce heat to simmer.

Spray a baking dish with cooking spray. Heat tortillas in the microwave so they become more pliable. Fill each tortilla with several spoonfuls of chicken mixture. Roll up each tortilla and place in the prepared pan, seam-side down. Repeat until the pan is full.

Pour coconut milk, sambal olek sauce over the top of the rolled enchiladas. Bake at 350 degrees for 30 minutes.

Garnish with chopped peanuts and cilantro then serve.