Thai Basil Chicken (pad kra pao gai)

Crush together the thai chillies and garlic coarsely (preferably with a mortar and pestle). Wash it well and chop the chicken into tiny pieces.

Heat oil in a wok, add in the crushed garlic-chilli mixture to it. Saute for a few seconds until it's fragnant on a high heat, then add in the chicken.

Stir fry the chicken for 3-4 minutes on a high heat until it's fully cooked. Meanwhile prepare the sauce for the stir fry by combining all the ingredients in a small bowl.

Add the sauce to the chicken and toss it well. Throw in the chopped peppers and continue stir frying on a high heat for another two minutes.

Toss the basil in to the pan and combine it well. Then turn off the stove and remove it from the heat so that the basil is not overcooked.

For the fried egg, heat 2-3 tbsp oil in a pan/wok and pour the egg carefully in the oil as it's almost like deep frying. You don't have to flip the egg. Once it turns crisp on the sides and cooked, turn off the stove.

Serve it with hot steamed rice (preferably Jasmine rice) and the fried egg. Your pad kra pao gai is ready to dig in!