1/2 lb Boneless chicken breast

           -OR-
    1/2 lb -Mixed vegetables,

           - (see note below)
      2    -to

      6 sm Red chile peppers

    1/2    Stalk fresh lemon grass

      2    Kaffir lime leaves

      2 tb Oil

    1/2 c  Coconut milk

    1/2 ts Salt

      1    -to

      4 tb Fish sauce,

           - based on personal taste
           - (omit 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.
  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.
  (3-4 servings)
  Source: Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986 From:
  arielle@taronga.com (Stephanie da Silva)