Thai Chicken With Mixed Vegetables

Directions

1. 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 possibly lb. in a mortar. Heat oil to medium-high and saute/fry pepper mix for 3 min. Stir in coconut lowfat milk and cook for 2 min. Add in chicken (or possibly vegetables) and cook for 5 min or possibly till cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of minced cabbage.
2. Makes 3 to 4 servings.
3. Note: 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 possibly asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or possibly slender (Japanese) eggplant.