Here's the recipe...
Evil Jungle Prince
I first had this delicious dish when I found Keo’s Thai Cuisine in Waikiki, Hawaii, a number of years ago. Keo Sananikone opened his first restaurant – Mekong – in 1977. He uses fresh herbs from his two farms on the North Shore of Oahu. The farms supply all the herbs and spices used at his five restaurants.
Unfortunately the iconic Waikiki restaurant closed on March 1, 2014 when the Ambassador Hotel where he was located was sold. His other restaurant, Keoni by Keo’s at the Ohana East Hotel in Waikiki, which opened in 1999, remains open.
(This recipe could also be made with shrimp, beef, pork or as a vegetarian dish.)
2 boneless, skinless chicken breasts
1 (five-inch) stalk lemongrass, diced
2 to 6 dried Thai chile peppers (depending on the heat level desired)
2 Kaffir (Makrut) lime leaves, chopped (or four tablespoons lime zest)
3 tablespoons peanut oil
1/2 cup coconut milk (not coconut cream)
2 tablespoons fish sauce (I like Tra Chang Gold Label or Tipparos Nam Pla)
10 fresh Thai basil leaves, chiffonade cut
1/2 teaspoon coarse kosher salt (might be needed)
2 fresh red Thai chile peppers (or serrano chiles), for garnish
2 green onions, for garnish
Lightly pound the chicken and thinly slice into two-inch long strips.
Using a spice grinder or small food processor grind the lemongrass, dried chile peppers and lime leaves.
Heat a wok or heavy skillet over medium-high heat. Add the oil and sauté the lemongrass mixture for three minutes (avoid breathing the fumes). Add the chicken and stir-fry for about five minutes. Stir in the coconut milk and cook for two minutes. Add the fish sauce and basil; season with salt, if necessary. (Depending on the strength of the fish sauce additional salt may not be needed.)
Serve on a bed of chopped cabbage with medium grain (sushi) rice and steamed vegetables. Garnish with red chile flowers and green onion brushes.
To make chile flowers:
Trim the tip off a red chile pepper. Slice the pepper lengthwise forming petals. Remove the seeds and veins. Trim the tips to form a point. Soak the chiles in ice water for five to 10 minutes or until the “flower” opens.
To make green onion brushes:
Cut the root end off of the green onion and cut the onion into three- or four-inch lengths. Thinly slice the onion lengthwise beginning one-half inch from the end of each piece. Soak the onion pieces in ice water for 10 to 15 minutes or until they form brushes.
