Yield: 4 Servings
|½ pounds||Boneless chicken breast or:|
|½ pounds||Mixed vegetables|
|4 \N||Small red chile peppers|
|½ \N||Stalk lemon grass|
|2 \N||Kaffir lime leaves|
|½ cup||Coconut milk|
|2 tablespoons||Fish sauce|
|15 \N||Basil leaves|
|1 cup||Chopped cabbage|
thinly cut chicken into 2-inch strips. If doing veggie version, cut veggies into thin strips. Grind together red chili peppers, lemon grass, and kaffir lime leaves. Heat oil and saute pepper mixture for three minutes. Stir in coconut milk and cook for two minutes. Add chichen (or vegetables) and cook for five minutes of until cooked.
Reduce heat to medium-low. Stir in fish sauce and basil. Serve on bed of chopped cabbage.
Note: For mixed vegetables, choose from amoung bell peppers, string beands, water chestnuts, tomatoes ( small cherry tomatoes are best), bamboo shoots, nimiature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and stome straw mushrooms or slender (Japanese) eggplant.
Source: Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986.