Recipe from Keo’s Thai Cuisine by Keo Sananikone.
Wonderful Thai chicken dish with lots of basil. Or substitute the chicken with mixed vegetables -choose from among bell peppers, string beans, water chestnuts,
bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms.
Serves 2-3.
1/2 lb boneless chicken breast
2 to 6 small red chile peppers
1/2 stalk fresh lemon grass
2 kafir lime leaves
2 tablespoon oil
1/2 cup coconut milk
1/2 teaspoon salt
1 to 4 tablespoon fish sauce (optional)
10 to 15 basil leaves
1 cup chopped cabbage
Thinly cut chicken into 2-inch strips. If using vegetables, cut into thin strips. Grind together red chili peppers, lemon grass, and kafir 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. Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage.
