A quick and testy dish made using some of Thailand's favourite ingredient-fish sauce and Thai sweet basil.
Ingredients
Cooking Oil 4 Tbsp
Garlic 2 Cloves, peeled and crushed
Red Bird's eye chilies 2, finely sliced
Chicken breast 300 g (11 oz), finely sliced
Fish sauce 2 Tbsp
Thai Sweet Basil 20 leaves
Cooked Rice 750 g (1 lb 101/2 oz)
Garnish
Crisp-fried shallots 1 Tbsp
Method
1. Heat oil in wok and lightly brown garlic and chilies. Add chicken and saute for 2 - 3 minutes before adding fish sauce and basil leaves.
2. Remove a few basil leaves and set aside for garnish.
3. Dish out in to a large serving dish or individual bowls. Garnish with reserved basil leaves and crisp-fried shallots. Serve hot with plain rice.
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