Evil Jungle Prince With Chicken

pearliegirlie's Note:

This recipe was created and named by Keo Sananikone, for his Thai restaurant, Mekong, located in Hawaii. Keo's recipes are some of my favorite ones in Thai cuisine. This dish has graced the pages of Bon Appetit, Food and Wine, Bazaar, and both the Los Angeles and New York Times. I can't wait to give it a whirl!

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1/2 lb boneless chicken breast
• 2 -6 small red chili peppers
• 1/2 stalk fresh lemongrass
• 2 kaffir lime leaves
• 2 tablespoons vegetable oil
• 1/2 cup coconut milk
• 1/2 teaspoon salt
• 1 -3 tablespoon fish sauce
• 10 -15 sweet basil
• 1 cup chopped cabbage

Directions:

1. Cut chicken in to thin strips (approximately 2 inches long).
2. Grind together peppers, lemongrass and kaffir lime leaves in a mortar or food processor.
3. Heat oil to medium-high in a medium saucepan and add peppers, lemongrass and kaffir lime leaves mixture, sautéing for 3 minutes.
4. Add coconut milk to the pan and stir well, continue cooking for 2 minutes.
5. Add chicken to the pan and continue cooking for 5 more minutes.
6. Reduce heat to medium-low, stir in fish sauce and basil and simmer for 1 last minute.
7. Serve atop the bed of cabbage and enjoy.

Reviews

[VINTAGECHROME]

Just an FYI, I worked for Keo's in Honolulu, my experience in making this dish is to add Sriracha Sauce, and approx 1 TBL brown sugar. I recall they also add julienne cut bamboo shoots to the dish. Typically served with stickey rice. There is a cookbook he published with the recipe, but evidentally omitted a few "secret" ingredients. I believe the sauce and sugar are 2 of a few...good luck! The dish is truly excellent.

[Amy in Hawaii]

I have made this many times adding bamboo shoots, aparagus, straw mushrooms, baby corn and beans. I have Keo's cookbook and I grow Kaffir lime leaves, galanagal, chili, lemon grass and basil so I can make any of his recipes any time. Prepping the ingredients takes the most time, the cooking is very fast and the fresh herbs smell wonderful. Thank you for posting

[Loves nature]

I LOVE this recipe. It is so different than a "regular" curry; so fresh tasting! Two of us devoured the entire dish. I could eat it for dessert I think! Forgive me for changing anything of the esteemed recipe creator (Keo), but I put the chili's, lemongrass & kaffir lime leaves in the blender with a little oil & water to make a paste which I then sauteed. I appreciate VINTAGECHROME's suggestion to add the brown sugar & Sriracha sauce which definitely enhanced the taste. WOW!! I added fresh green beans cuz I had them & actually loved them in the dish, along with the julienned bamboo shoots. Thank-you so much for sharing this dish & thanks for the reviews as well!