Thinly cut chicken into 2-inch strips. If doing veggie version, cut veggies into thin strips. Grind together red chili peppers, lemon grass, and kaffir lime leaves. Heat oil and saute pepper mixture for three minutes. Stir in coconut milk and cook for two minutes. Add chichen (or vegetables) and cook for five minutes of until cooked.
Reduce heat to medium-low. Stir in fish sauce and basil. Serve on bed of chopped cabbage.
Note: For mixed vegetables, choose from amoung bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms