This is by popular request. I first had it at Taste of Thai in Fayetteville. It’s basically a red curry with lots of veggies. This is a recipe that I found online, and it works fairly well. As with any Thai cuisine, cooking is more of a religion than anything - you must believe in what you’re doing, and take alot of stuff on faith.
I’ve been cooking Thai food for over 12 years now, and I’m at the point where I can MENTALLY taste what I’m cooking. Measurements are illogical. I don’t think that I have EVER measured out a teaspoon of fish sauce. This recipe says fish sauce is optional. Whatever. Thai food contains fish sauce. The local restaurants with vegetarian versions of dishes - I can taste the fish sauce. They might not use as much, but it’s in there. If you truly wish to eat ethnic foods, you have to deal with what might be in them. Don’t expect the eastern world to conform to a western diet ideal. (And I know of ‘vegetable’ soups at local restaurants that are made with game hen stock. Just because it says “vegetable’ does not mean it’s vegetarian).
Other note: If you are in Fayetteville, and require kafir leaves, I have a nice supply here, along with fresh thai basil and thai hot peppers growing on my windowsill.
Evil Jungle Prince with Chicken
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.
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