Christmas Recipes



1/2 lb boneless chicken breast (or 1/2 lb mixed vegetables, see
note below)
2-6 small red chile peppers
1/2 stalk fresh lemon grass
2 kaffir lime leaves
2 T oil
1/2 c coconut milk
1/2 tsp salt
1 to 4 T 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.
For 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.

Makes 3-4 Servings
Prep Time: 10 min
Cook Time: 10 min

Added On: 2005-10-11
Submitted By: (Stephanie da Silva)
Filed under the following categories:
¬ Poultry ¬ Chicken ¬ Dinner ¬ Thai

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