Jungle Chicken

2–4 serrano chilies, stems and seeds removed

1 stalk lemongrass, inner portion roughly chopped

2 (2-inch-long, ½-inch wide) strips of lime peel

2 tablespoons vegetable oil

½ cup coconut milk

1 whole boneless, skinless chicken breast, cut into thin strips

2–4 tablespoons fish sauce

10–15 basil leaves

1. Place the chilies, lemongrass, and lime peel into a food processor and process until ground.
2. Heat the oil over medium-high heat in a wok or large skillet. Add the chili mixture and sauté for 1 to 2 minutes.
3. Stir in the coconut milk and cook for 2 minutes.
4. Add the chicken and cook until the chicken is cooked through, about 5 minutes.
5. Reduce heat to low and add the fish sauce and basil leaves to taste.
6. Serve with plenty of Jasmine rice.