Omit the chicken if you like, for a surprisingly flavorful vegetarian/vegan dish.
The sauce is comprised of lemon grass, red Thai chili peppers, coconut milk and fish sauce. Some don't care for the pungent flavor of fish sauce, so I cut the strength by using 1/2 fish sauce, and 1/2 soy sauce. (You could use all soy sauce if you prefer.)
Basil leaves are sprinkled over the final dish, but you won't see them in the pictures ~ because I forgot about them until we sat down to eat. *sigh*
One of us doesn't care for extremely spicy food so I reduced the amount of Thai peppers, and the coconut milk tames the heat a bit, lending a silky, non-sweet smoothness to the dish.
Wow, I was surprised at how much we liked this! I'll definitely make it again soon... probably the veggie version later this week.
If you would like a copy of the recipe you can find it on my recipe blog by clicking HERE.