*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Boneless chicken breast
      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: ÿÿFor 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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