Description:

Excellent in lettuce wraps

Source:

Daniel and SusanM

Serves/Makes:4 or more

Ingredients

• 1 large bunch basil, preferably Thai but Italian is o.k.
• vegetable oil
• 5 cloves garlic
• 7 medium shallots or 1 medium onion
• 2 fresh green Thai or bird-foot chilis, seeds removed
• 2 fresh red Thai or bird-foot chilis, seeds removed
• 1 1 1/2 inch piece fresh ginger
• 1 lb (.5 kg). ground chicken (dark meat or mix of dark and light)
• 5 tsp (25 ml) fish sauce (or salt to taste)
• 1-1/2 tsp (7 ml) brown sugar

Preparation

• Peel and finely chop garlic and ginger.
• Peel and slice shallots.
• Cut chilis into fine rounds.
• Wash, dry and julienne basil.
• Set a heavy frying pan over medium-high heat.
• When pan is hot, add the oil, heat, and stir-fry garlic, ginger, shallots, and chilis until the garlic begins to brown.
• Turn heat to high, add basil.
• Stir a few times and add chicken.
• Stir-fry until cooked through, breaking up lumps as you go.
• Add fish sauce and brown sugar.

Comments

For an appetizer serve with iceberg or butter lettuce "cups".

As a main dish serve with rice and, optionally, bean sprouts.