Ingredients
- Thai chilies, or to taste
- clove sgarlic
- spur chilies or another mild, red pepper, chopped
- 1/2 cup long beans, cut into short piece s
- 1/2 small onion, diced
- gchicken, coarsely ground (see video for how to grind your own chicken)
- Tbsp oyster sauce
- Tbsp soy sauce
- tsp fish sauce
- 1/2 tsp black soy sauce (or sub dark soy sauce and reduce regular soy sauce to 2 tsp)
- Tbsp water
- 1/2 tsp sugar
- 1/2 cup holy basil leaves, loosely packed (see note)
- Vegetable oil, as needed
- eggs (1 per person)
- Jasmine rice for serving
- Prik Nam Pla (condiment for seasoning the egg, optional): Mix together some fish sauce, a squeeze of lime juice, chopped Thai chilies, and chopped garlic.
Instructions
- Pound Thai chilies into a fine paste.
- Add garlic and spur chilies and pound into a rough paste.
- Combine oyster sauce, soy sauce, fish sauce , black soy sauce , water and sugar; stir to dissolve the sugar.
- In a wok or a large saute pan, saute the garlic chili paste in a little vegetable oil over medium high heat until the garlic starts to turn golden.
- Add chicken and toss until they're no longer in big clumps. Add the sauce and continue tossing until the chicken is almost done.
- Add onions and long beans; toss until the chicken is done.
- Remove from heat and stir in the holy basil.
- Taste and adjust seasoning as needed.
Tips
If you don't have holy basil, Thai basil will work fine; however, I have found that regular Italian basil actually has a more similar flavour to holy basil than Thai basil does, so that will work as well!