Cooks 7 minutes
Serves 2 as a complete meal with cabbage leaves or 4 as part of a meal
2 tbsp cooking oil 3 fat cloves of garlic, minced 3-5 chilli padis (bird eye's chillies), minced 400g chicken thigh, ground 2 tbsp of fish sauce 2 large handfuls of holy basil leaves (stems removed) Pinch of white pepper
1. Heat oil in a wide frying pan until very hot and fry the garlic and chillies. When the garlic begins to brown, add the chicken. Stir constantly.
2. Keep stirring until the juice from the chicken is gone. It will take a couple of minutes. Add fish sauce, followed by the holy basil. Quickly stir it over a few times to mix the leaves with the meat and then remove from the heat.
3. Season it with some white pepper and serve hot in cabbage leaves or over Thai jasmine rice.