1/2 lb. boneless chicken breasts
2-6 sm. red peppers (mild to hot)
1/2 stalk fresh lemon grass
2 kaffir lime leaves
2 tbsp. oil
1/2 c. coconut milk
1/2 tsp. salt
1-4 tsp. fish sauce
10-15 sweet basil leaves
1 c. cabbage, chopped

Thinly cut chicken into 2 inch strips. Grind together red chili pepper, lemon grass and kaffir lime leaves, in a food processor or pound in a mortar and pestle.

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 chicken is done. Reduce heat to medium-low. Stir in fish sauce and basil. Serve on bed of chopped cabbage.