| 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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