Evil Jungle Prince with Chicken

1/2 lb. boneless chicken breast
2 to 6 small red chili peppers
1/2 stalk fresh lemon grass
2 kaffir lime leaves
2 tablespoons oil
1/2 cup coconut milk
1/4 teaspoon salt (original recipe stated 1/2 tsp.)
1 to 4 tablespoons fish sauce*
10 to 15 sweet basil leaves
1 cup chopped cabbage

Thinly cut chicken in to 2" 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 sauté pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken and cook for 5 minutes or until cooked. Reduce heat to medium-low. Stir in fish sauce and basil. Serve on a bed of chopped cabbage.

*The amount of fish sauce used in this recipe depends on the brand selected and personal taste.

Chiff's Note: Although the recipe makes no mention of it, I strained the sauce pressing on the fibrous threads left by the lemongrass. (I added this prior to adding the basil.)

Serves 3-4.

Source of recipe: Keo's Thai Cuisine by Keo Sananikone

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The most popular vegetarian dish at all of Keo's restaurants.

Evil Jungle Prince with Mixed Vegetables

1/2 pound mixed vegetables *
6 small red chili peppers
1/2 stalk fresh lemon grass
2 kaffir lime leaves
2 tablespoons oil
1/2 cup coconut milk
1/4 teaspoon salt
10 to 15 sweet basil leaves
1 cup chopped cabbage

* Choose several from among this list of vegetables:

bell peppers
string beans
water chestnuts
tomatoes
bamboo shoots
miniature corn
asparagus
cucumbers
zucchini
mushrooms

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 vegetables and cook for 5 minutes. Reduce heat to medium-low. Stir in salt and basil. Serve on bed of chopped cabbage. Makes 3 to 4 servings.