Ingredients

1/2 lb. boneless chicken breast
2 to 6 small red chili peppers
1/2 stalk fresh lemon grass
2 kaffir lime leaves
2 Tbsp. oil
1/2 C. coconut milk
1/2 tsp. salt
1 to 4 Tbsp. fish sauce
10 to 15 basil leaves
1 C. chopped cabbage

Cooking Instructions

Thinly cut chicken into 2-inch 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 and cook for 5 minutes or until cooked. Reduce heat to medium-low. Stir in fish sauce, salt, and basil. Serve on a bed of chopped cabbage.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: