Chicken with chili jelly

Ingredients for 4 servings:

• 2 tsp fish sauce
• 2 tbsp oyster sauce
• 60 ml coconut milk, thin
• ½ tsp brown sugar
• 2 ½ tbsp oil
• 6 cloves garlic, finely chopped
• 1 tbsp jelly (chili jelly), to taste
• 500 g skinless chicken breast, thinly sliced
• 1 handful of Thai basil
• 1 chili pepper(s), red or green, pitted, cut into thin strips for garnish
• 80 ml oil
• 2 shallots, finely chopped
• 40 g chili flakes, dried
• ½ tsp palm sugar
• 3 tsp brown sugar
• some water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Kai Phat Naam Jim Phrik

For the chili jelly: Heat the oil in a small saucepan, brown the shallots and garlic, and add the chili flakes, palm sugar, and brown sugar, stirring well. Add a little water and simmer until thickened. Use as a dip or as a condiment. The jelly will keep in a tightly sealed jar in the refrigerator for several weeks. For the chicken, mix the fish sauce, oyster sauce, coconut milk, and sugar in a small bowl. Heat the oil in a wok or frying pan, add half of the garlic, and fry until golden brown. Add half of the chili jelly, or more to taste, and fry for another 2 minutes until fragrant. Be careful with the jelly, as it is incredibly hot. Now stir in half of the meat and fry over high heat for 2-3 minutes until cooked through. Remove everything from the wok and repeat with the other half of the ingredients. Return the seared meat to the wok, pour in the sauce, and fry for a few more seconds until the meat is cooked through. Season to taste. Deep-fry the basil in a pan of hot oil, taking care not to splash. Transfer the dish to a serving platter and garnish with the fried basil and some chili strips. Serve with chili jelly.