Gai Gra Pow (Thai Basil Chicken)

• 1 dry cup long grain basmati rice (white or brown)
• 2 Tbsp Olive Oil
• 2 Tbsp Minced Thai Chili Pepper
• 2 Tbsp Minced Habanera Pepper
• 4 Tbsp Minced Garlic
• 2 Tbsp Minced Ginger
• 1 lb ground chicken
• 2 Tbsp sugar
• 3 Tbsp fish sauce
• 1 large bunch of holy basil or 1 - 2 packages basil
• 1 large red or yellow pepper
• Optional - Sambal Oelek

1. Cook the rice according to directions.
2. Mince the garlic, hot peppers, and ginger together and place in wok or large frying pan with the olive oil.
3. Clean and pick basil - it may appear to be a lot of leaves, but the leaves will shrink when cooked - and you can never have too much basil in this dish.
4. Fry the garlic, hot peppers, and ginger in the olive oil over high heat. After several minutes, when the garlic starts to turn brown, drop in the ground chicken. Stir and "chop" the chicken until all liquid from the chicken is gone and the tiny pieces of chicken start to become slightly crispy. This could take anywhere from 5 - 15 minutes, depending on the amount of juice in the chicken. Stir in the sugar and fish sauce and then add the basil. Fold the basil in to mix it with the meat.
5. Serve the gai gra pow over rice and garnish with strips of fresh sweet peppers.
6. If the dish is not hot enough, you can add sambal oelek to taste.

long grain basmati rice, olive oil, thai chili pepper, pepper, garlic, ginger, ground chicken, sugar, fish sauce, basil, red

Taken from www.epicurious.com/recipes/member/views/gai-gra-pow-thai-basil-chicken-50074345 (may not work)