This is a version of the well-known Thai dish, although it’s completely inauthentic. I first ate it in Japan, where they removed the spice completely to suit Japanese tastes, but re-created it at home. Feel free to up the spice level to your liking!.
Ingredients (serves 2 generously)
200g (1/2 lb) ground chicken
4 cloves garlic, minced
1 onion, chopped or sliced
1 tsp fish sauce
1 tbsp brown sugar
1 tbsp soy sauce
1/2 tsp pepper flakes (increase this, or add fresh chilis, for spice)
1 large handful fresh basil leaves
2 eggs (optional)
2 servings cooked Asian or Jasmine rice for serving
Saute ground chicken in a pan over medium heat until it starts to lose its pink color. Add onion and garlic and saute for a few minutes, until onion softens.
Add fish sauce, sugar, soy sauce, and pepper flakes and continue to stir and cook until most of the liquid has evaporated. Turn off the heat.
Tear up the basil leaves and stir them in until they wilt from the heat.
Divide into two portions and serve over rice. Optionally, top each serving with a fried egg.