Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Boneless chicken breast
-OR-
1/2 lb -Mixed vegetables,
- (see note below)
2 -to
6 sm Red chile peppers
1/2 Stalk fresh lemon grass
2 Kaffir lime leaves
2 tb Oil
1/2 c Coconut milk
1/2 ts Salt
1 -to
4 tb Fish sauce,
- based on personal taste
- (omit for veggie version)
10 -to
15 Basil leaves
1 c Chopped cabbage

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.

(3-4 servings)

Source: Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986
From: arielle#taronga.com (Stephanie da Silva)

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