*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Boneless chicken breast or:
      1/2   lb           Mixed vegetables
    4                    Small red chile peppers
      1/2                Stalk lemon grass
    2                    Kaffir lime leaves
    2       tb           Oil
      1/2   c            Coconut milk
    2       tb           Fish sauce
   15                    Basil leaves
    1       c            Chopped cabbage
   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
   Note:  For mixed vegetables, choose from amoung bell peppers, string
   beands, water chestnuts, tomatoes ( small cherry tomatoes are best), bamboo
   shoots, nimiature 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
   stome straw mushrooms or slender (Japanese) eggplant.
   Source:  Keo’s Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986.
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