(or with Mixed Vegetables)
Keo’s Thai Cuisine by Keo Sananikone
- 1/2 lb boneless chicken breast (or 1/2 lb mixed vegetables, see note below)
- 2 to 6 small red chile peppers
- 1/2 stalk fresh lemon grass
- 2 kaffir lime leaves
- 2 T oil
- 1/2 c coconut milk
- 1/2 teaspoon salt
- fish sauce to taste (soy sauce for veggie version)
- 10 to 15 basil leaves
- 1 c chopped cabbage
Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar. Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken(or vegetables) and cook for 5 minutes or until cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage.
Makes 3 to 4 servings.
Note: For mixed vegetables, choose from among bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature 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 some straw mushrooms or slender (Japanese) eggplant.