A flavorful and aromatic Thai-inspired chicken dish with a spicy kick, perfect for a quick and satisfying meal.
Slice the chicken breast into thin strips.
Cut the chicken evenly to ensure uniform cooking.
Grind the red chili, lemongrass, and kaffir lime leaves into a paste using a mortar and pestle.
Grinding the spices releases their essential oils, enhancing the flavor.
Heat a saucepan over medium heat and add the spice paste, sautéing for 3 minutes.
Stir constantly to prevent the paste from burning.
Pour in the coconut milk and stir well, cooking for 2 minutes.
Ensure the coconut milk is well mixed with the spice paste.
Add the chicken strips to the saucepan and cook for 5 minutes.
Stir occasionally to cook the chicken evenly.
Reduce the heat to low and stir in the fish sauce, sriracha sauce, brown sugar, and basil. Simmer for 1 minute.
Taste and adjust the seasoning as needed.
Serve the chicken mixture over a bed of shredded cabbage.
Garnish with additional basil leaves for a fresh touch.
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