6 chicken thighs
2 Qts. water
½ head of green cabbage
2 Tbls red curry paste
2 cans coconut milk
1 bunch Thai basil
3 Tbls. Fish sauce1 pinch crushed red pepper flakes
1 stick lemongrass
1 tsp lime juice
Remove skin from chicken thighs.
Heat the water, on High, in a stock pot to boiling. Add the chicken and red pepper flakes to the water and cook for 20 minutes.
Chop the cabbage and onion. Cut the lemongrass stick into thirds. Roughly chop the basil.
After the 20 minutes of cooking, add to the chicken the cabbage, lemongrass, onions, lime juice, red curry paste, coconut milk and the fish sauce. Simmer on Medium heat for another 20 minutes.
Turn off the heat, add the basil and let sit for 15 minutes.
Serve over rice and topped with chopped Thai chilies mixed with a splash of lime juice and fish sauce, if you want a little more heat.