Recipe by pearliegirlie
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!
Top Review by 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.
- 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
- 1 tablespoon sriracha sauce
- 1 tablespoon brown sugar
Directions See How It's Made
- Cut chicken in to thin strips (approximately 2 inches long).
- Grind together peppers, lemongrass and kaffir lime leaves in a mortar or food processor.
- Heat oil to medium-high in a medium saucepan and add peppers, lemongrass and kaffir lime leaves mixture, sautéing for 3 minutes.
- Add coconut milk to the pan and stir well, continue cooking for 2 minutes.
- Add chicken to the pan and continue cooking for 5 more minutes.
- Reduce heat to medium-low, stir in fish sauce, sriracha sauce, and brown sugar, and basil and simmer for 1 last minute. (thanks to VintageChrome for the tip on 2 secret ingredients!).
- Serve atop the bed of cabbage and enjoy.