For the sauce

1. Put all the ingredients for the sauce in a bowl and mix well. Set aside.

For the chicken

1. In a medium sized pan over med-high heat, add vegetable oil.
2. Add the garlic, onions, ginger and Thai chilis. Cook for 5-6 minutes until the onions start to brown.
3. Add red bell pepper and cook for 2 minutes.
4. Add ground chicken and cook for 4 minutes, or until chicken is half cooked.
5. Add sauce and basil leaves and cook for 5-7 minutes, until the sauce has reduced by half.
6. Turn the heat off, add cilantro leaves and stir well.
7. Serve the Thai basil chicken over rice with lime wedges and nam pla prik

To make nam pla prik

1. Finely slice two Thai chilies and mix with 1 tbsp fish sauce. Serve on the side for diners to adjust the flavor to their liking.

Pro tip (optional)

1. A fried egg on top is about the best thing in the world. The key is to get the bottom and edges of the egg-white browned and crispy, while keeping the yolk reasonably runny. Add 1 tbsp vegetable oil to a small pan and get it hot enough that it is just shy of smoking.
2. Crack your egg, keeping the yolk intact. The egg white will start bubbling pretty aggressively as soon as it hits. That’s a good thing.
3. Once the bottom is set, keep your egg moving around the pan so it doesn’t get stuck. It is ready when the egg-white is crispy and browned around the edges and mostly set on top.
4. Add to the top of your Thai basil chicken and rice, break the yolk and dive in!