1. Cut chicken in to thin strips (approximately 2 inches long).
2. Grind together peppers, lemongrass and kaffir lime leaves in a mortar or food processor.
3. Heat oil to medium-high in a medium saucepan and add peppers, lemongrass and kaffir lime leaves mixture, sautéing for 3 minutes.
4. Add coconut milk to the pan and stir well, continue cooking for 2 minutes.
5. Add chicken to the pan and continue cooking for 5 more minutes.
6. Reduce heat to medium-low, stir in fish sauce and basil and simmer for 1 last minute.
7. Serve atop the bed of cabbage and enjoy.