Ingredients
- 1 pound of ground pork, beef, or chicken
- 5 large cloves of garlic, peeled
- 8 bird’s eye chilies
- 1 large shallot , peeled and roughly chopped
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon dark sweet soy sauce
- 1 tablespoon oyster sauce
- 1 cup holy basil leaves, packed
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Description
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- If you have a mortar, pound together the garlic, chilies, and shallot until you get a coarse paste.
- In a skillet, heat up the vegetable oil over medium-high heat. Add the paste to it and fry until fragrant.
- Add the meat to the skillet and break it up with the spatula into small pieces.
- Add the remaining ingredients (except the basil leaves), correcting seasoning as needed.
- Once the meat is cooked through, check the amount of liquid in the skillet. If it’s too dry, add a little bit of water .
- Before taking the skillet off the heat, add the basil leaves to the mixture and give it a couple of stirs. We only want to wilt the basil with the residual heat that is still in the pan so as not to mute the fragrance of the fresh holy basil leaves.
- Serve over rice. A Thai-style crispy fried egg on top .
