GROUND CHICKEN WITH BASIL

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

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.

Can be used as stuffing to wraps or tortillas, empanadas or over white rice.

Servings: 4 or more
Source: Daniel and Susan