Ideally use Thai holy basil (kra phao), but still works well with Thai sweet basil (horapa).

The recipe serves 2-3 as a single main dish or 4 as one of several dishes.

Optionally serve topped with a fried egg.

1. Mix the fish sauce, sweet soy sauce, palm sugar and chopped chillies in a small bowl.
2. Heat wok over a medium high heat until very hot. Add oil and when this is hot add garlic and shallots and stir fry until aromatic.
3. Add the chicken meat and quickly stir-fry. When the chicken meat changes colour, toss in the chilli and seasonings mix and continue to stir-fry. If the wok was hot enough, there should not be any liquid, but if there is continue cooking until it has gone.
4. Add in the basil leaves and do a few quick turns until the leaves are wilted and fragrant.
5. Add a pinch of white pepper, do a final stir and serve.