This is a Thai recipe I got several years ago with my CSI box (a box of fresh veggies delivered weekly). The original recipe did not call for many vegetables, and is served over raw sliced cabbage. I chose to cook the cabbage and added more vegetables, and served over rice. If you are cutting back on carbs, try the original version over raw cabbage slices.
1/2# chicken breasts, sliced into strips
2 red chili peppers, or red pepper flakes
1/2 stalk lemongrass, cut in pieces
1 lime, zested
2 T. vegetable oil
1/2- 1 c. coconut milk
1-3 T. fish sauce
10 fresh bail leaves, shredded
1 c. chopped cabbage
additional vegetables: chopped carrots, broccoli, sugar snap peas and/or onion
Put oil in saucepan, saute chicken. In a food processor combine red peppers, lemongrass and lime zest. Add to saucepan with chicken. Saute chicken for 5 minutes. Add in any additional vegetables (and cabbage) you may like. Saute for another 5-10 minutes. Add fish sauce and coconut milk. Heat well. Serve over the raw cabbage and/or rice.
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