Recipe: Evil Jungle Princess (using coconut milk, served on cabbage)

EVIL JUNGLE PRINCESS
(a Thai style recipe)

1 tsp. peanut oil
2 garlic cloves, peeled and crushed
2 Tbsp. finely chopped lemon grass (or 2 Tbsp. lemon zest if you can't find fresh lemongrass)
2 Kaffir lime leaves, softened in a little warm water (or 1 Tbsp. lime zest)
1 (8 oz.) chicken breast, skin removed and sliced
1/4 cup unsweetened coconut milk
1/4 cup chicken broth (plus additional for cooking the cabbage)
1/2 tsp. chili powder
1 tsp. sugar
7 fresh mint leaves, finely chopped
2 Tbsp. fish sauce
1/2 tsp. ground cayenne pepper (or to taste)
2 Tbsp. fresh squeezed lemon juice (or to taste)
1 cup finely sliced Chinese cabbage
1 cup finely sliced red cabbage
1 2/3 enoki mushrooms (optional)

Heat the oil in a large skillet or wok and add the garlic. Cook until the oil has been infused with the garlic flavor, about 1 minute, then remove and discard the garlic.

Add the lemongrass or lemon zest, lime leaves or lime zest, and chicken and stir fry until the chicken loses its raw look.

Add the coconut milk, chicken stock and chili powder and stir fry until the chicken turns completely white and the sauce has cooked down into a creamy coating, not floating.

Stir in the sugar, mint leaves, and fish sauce. You also need to add the cayenne at this time, but remember, the amount of cayenne you add will determine a 1-5 star heat factor. Stir in lemon juice to suit your taste.

Place the sliced cabbages and the mushrooms (if used) into a hot skillet with a little chicken broth or water (just enough to cause some steam), just to heat through, about 2 minutes.

Turn the cabbage mixture out onto a serving plate. Serve with the sauced chicken on top.

VEGETARIAN VARIATION:
Risa: "I have also successfully changed this into a vegetarian dish by using "chicken-style" Texturized Vegetable Protein instead of the chicken. Just reconstitute and use. The thai flavors really go well. You can also use tofu - just press it and cut into 1-inch dice."

From: Risa G.