Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 pound boneless chicken breast

  3. 1/2 pound mixed vegetables -- see note below)

  4. 4 small red chili peppers

  5. 1/2 stalk fresh lemon grass

  6. 2 kaffir lime leaves

  7. 2 teaspoons oil

  8. 1/2 cup coconut milk

  9. 1/2 teaspoon salt

  10. 2 1/2 teaspoons fish sauce -- based on personal

  11. -- ta

  12. 12 1/2 basil leaves

  13. 1 cup chopped cabbage

Instructions Jump to Ingredients ↑

  1. Thinly cut chicken into 2-inch strips. (If doing vegetable 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.

  2. 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.


Send feedback