Ingredients (for 4):
400g Minced Chicken breast (or pork)
3 to 5 Small chili, finely chopped (depending on taste)
4 cloves Garlic, finely chopped
1/2 tsp. white pepper
1/2 medium size Onion, cut in small cubes
1 medium size Green/red/yellow pepper (large fresh red chili), cut in small cubes, optional
1/4 cup (60ml) Chicken Stock or water
2 to 3 tbsp. Vegetable Oil
a cup Thai Basil (Italian basil + Pastis)
4 fried eggs (optional)
Seasoning
2 tbsp. Fish Sauce (Original Thai sauce Tiparos)
1 tbsp. Oyster Sauce
1 tbsp. Seasoning Sauce* (or Soya sauce)
1 tsp. Sugar
Instructions:
Clean the garlic and chili, put both in mortar, and pound both together until become paste.
Add vegetable oil into the pan, when warm add the paste. When the paste becomes fragrant, add the minced chicken meat.
Mix well. When the meat is half cooked, add onion and stir further 2 minutes.
Season well with the prepared seasoning mix.
When the meat is cooked add the basil, fry the leave shortly along with the meat, then remove from heat.
Serve with raw vegetables such as sliced cucumber, and a fried egg.