thinly cut chicken into 2-inch strips. If doing veggie version, cut
veggies into thin strips. Grind together red chili peppers, lemon grass,
and kaffir lime leaves. Heat oil and saute pepper mixture for three
minutes. Stir in coconut milk and cook for two minutes. Add chichen (or
vegetables) and cook for five minutes of until cooked. Reduce heat to
medium-low. Stir in fish sauce and basil. Serve on bed of chopped
cabbage.

Note: For mixed vegetables, choose from amoung bell peppers, string
beands, water chestnuts, tomatös ( small cherry tomatös are best), bamboo
shoots, nimiature corn, asparagus, cucumbers, zucchini, Japanese eggplant,
and mushrooms. I particularly like string beans or asparagus, a few cherry
tomatös, shredded (rather than sliced) bamboo shoots, miniature corn, and
stome straw mushrooms or slender (Japanese) eggplant.

Source: Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986.

Stichworte: Thai, Chicken