This traditional Thai street food is easy to whip up in a pinch (otherwise known as Thai Basil Chicken). I used ground beef in the recipe below but you can use ground chicken, pork or even tofu. Traditionally you’ll find this recipe cooked with ground or minced chicken. The main ingredient in this dish is Thai Holy Basil, considering this ingredient may be quite difficult to acquire for many (unless you have a asian grocery store nearby) you can substitute with regular Thai Basil, Lemon Basil or if you cant find those, Italian Basil will work. The flavours aren’t quite as bold but it is still delicious!
Cook your rice per packaged instructions. Set aside.
If you happen to have a mortar and pestle, add your garlic and thai chilis and pound them. This will bring out a lot of the aromatic oils which in turn, makes it extra yummy. If not, press and chop your garlic and finely mince your chilies. (use more if you would like a spicier dish) Set aside.
Finely mince one small red bell pepper and julienne the other. Set aside.Pluck several leave off of your basil and keep whole. You should have about 1/3 cup packed.
In a large skillet or wok on medium heat, add your coconut oil.
Once hot, add your garlic and chilies and minced bell pepper and cook until fragrant. Do not allow them to burn. This should only take about 10-15 seconds. Then, add your meat and begin to brown.
Add your oyster sauce, fish sauce, soy sauce, sugar and julienned bell pepper. Stir well and continue to cook for about 4-5 minutes until your meat is cooked thoroughly.
Once your meat is cooked, simmer on low. Now is a good time to cook your fried egg (I like mine a bit runny but you can cook it to your liking)
Once the eggs are done - lets get back to the pan with the meat. Add your basil and stir well, it should only take about 30 seconds for the basil to cook. Remove from heat and serve over rice with the egg on the side. Enjoy!