Evil Jungle Prince with Chicken

(or with Mixed Vegetables)

Keo’s Thai Cuisine by Keo Sananikone


  • 1/2 lb boneless chicken breast (or 1/2 lb mixed vegetables, see note below)
  • 2 to 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 teaspoon salt
  • fish sauce to taste (soy sauce 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.

Makes 3 to 4 servings.

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 asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or slender (Japanese) eggplant.