Steps:
- Thinly cut chicken into 2 inch strips. Grind together red chili pepper, lemon grass and kaffir lime leaves, in a food processor or pound in a mortar and pestle. 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 chicken is done. Reduce heat to medium-low. Stir in fish sauce and basil. Serve on bed of chopped cabbage.
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