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Evil Jungle Prince with Chicken
This spicy-flavored dish has quite a reputation for its unique name. Developed by Keo, owner of Keo's Thai Restaurant, Honolulu, Hawaii, in 1977 for his Mekong restaurant. Fresh basil, coconut milk, and red chili form a gourmet delight.

1/2 lb boneless chicken breast
2 to 6 small red chili peppers
1/2 stalk fresh lemon grass
2 kaffir lime leaves
2 Tbs oil
1/2 cup coconut milk
1/2 tsp salt
1 to 4 Tbs fish sauce
10 to 15 sweet basil leaves
1 cup chopped cabbage

Thinly cut chicken into 2-inch 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 and cook for 5 minutes or until cooked. Reduce heat to medium-low. Stir in fish sauce and basil. Serve on bed of chopped cabbage.

Yield: 3 to 4 Servings

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