Recipe courtesy "Spirit House" cooking school.
2 tbsp Vegie Oil
2 tbsp chopped fresh garlic
4 golden or red shallots, finely sliced
500 gms (1.10lbs) Boneless chicken thigh, chopped into bite sized pieces
2 red chilies finely chopped (remove seeds and veins for less to no heat)
2 green chilis, finely finely chopped (remove seeds and veins for less to no heat)
2 kaffir lime leaves, finely shredded (these are available at your local asian market )
2 tbsp kecap manis
1 cup sweet basil leaves
2 tbsp fish sauce
freshly ground white pepper to season
Heat oil in wok until smoking. Add shallots, stirfry briefly, add garlic, stir fry until golden. Add chicken, stirfry a minute or two until it is coloured. Toss in chilis, kaffir lime leaf, kecap manis, fish sauce and stirfry until chicken is cooked. Add basil and stir fry until wilted.
Sprinkle on white pepper and serve immediately with Jasmine rice