Ingredients

• 5 smashed garlic cloves
• Some cooking salt
  
• 4 tablespoon of canola oil
  
• 2 long red chillies finely chopped
  
• 2 long red chillies sliced on the diagonal
  
• 4 red Bird’s-eye chillies finely chopped
  
• 2 tablespoon of Soy sauce
  
• 1 tablespoon of Fish sauce
  
• 1 tablespoon of Oyster sauce
• ½ tablespoon of white sugar

• 3 sliced Asian red eschalots
• 1 hand of Thai basil leaves
• 10 green beans cut in half
• 500g minced chicken

Instructions

In one pan, boil the green beans with some salt for 5 minute and set aside.

Heat oil in a wok over high heat. Add garlic, the chopped long red chillies and the bird’s-eye chillies, and cook for 30 seconds or until fragrant. Add chicken and cook, breaking up lumps, for 4 minutes or until cooked through.

in a small bowl combine soy, fish and oyster sauces and the sugar. Add to wok with with beans, sliced long red chillies and eschalots, and cook, stirring occasionally, for 1 minute or until heated through. Add basil and remove from heat.

Serving

Serve with steamed rice and a fried egg on top.