| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, 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 |
|
Red chile peppers, up to 6 |
| 1/2 |
|
Stalk fresh lemon grass |
| 2 |
|
Kaffir lime leaves |
| 2 |
T |
Oil |
| 1/2 |
c |
Coconut milk |
| 1/2 |
t |
Salt |
| 1 |
T |
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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