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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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3 tablespoons vegetable oil
1 pound chicken breast, boned
2 tablespoons garlic, coarsely chopped
3 tablespoons nam pla
¾ cup Thai holy basil leaves (bai gaproa), thinly sliced
2 tablespoons sugar, palm sugar is best
2 prik ki nu or serrano chilies
2 tablespoons water
Skin chicken and cut into 1 ¼ by 1 inch strips. Remove stems from chilies and cut lengthwise into thin strips (discard the seeds). Heat oil in wok or large skillet over high heat. Add garlic and stir until golden brown, about 10 seconds. Add ½ cup of basil and the chilies and stir-fry just until basil wilts, about 1 minute. Add chicken and stir-fry about 3 minutes. Add nam pla, water and sugar and stir-fry until sauce bubbles and thickens slightly, about 2 minutes. Add remaining ¼ cup of basil and stir-fry until just wilted, about 5 seconds. Serve immediately with steamed rice.