| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Dairy, Seafood, Eggs | Thai | Thai | 3 | -4 serving |
INGREDIENTS
| 1/2 | lb | Boneless chicken breast (or 1/2 lb mixed vegetables, see note below) |
| 2 | sm | Red chile peppers (up to 6) |
| 1/2 | Stalk fresh lemon grass | |
| 2 | Kaffir lime leaves | |
| 2 | tb | Oil |
| 1/2 | c | Coconut milk |
| 1/2 | ts | Salt |
| 1 | tb | Fish sauce, based on personal taste (omit for veggie version) (up to 4) |
| 10 | Basil leaves (up to 15) | |
| 1 | c | Chopped cabbage |
INSTRUCTIONS
Source: Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986 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. 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. Posted to rec.food.recipes by arielle@taronga.com (Stephanie da Silva) on Sep 6, 93.
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