Boneless chicken breast
-(see note below)
Red chile peppers
Stalk fresh lemon grass
Kaffir lime leaves
-based on personal taste
-(omit for veggie version)
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, tomatös (small cherry tomatös are best), bamboo
shoots, miniature 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
some straw mushrooms or slender (Japanese) eggplant.
Source: Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986 From:
email@example.com (Stephanie da Silva)
Stichworte: Thai, Chicken, Main dish