Cookdtv

1: Start by soaking the tamarind in hot water for at least 5-10 minutes to extract the tamarind paste.

2: In a pan, toast the dry chillies on low heat until the color starts to darken on some spots. Remove from the pan and set aside.

3: Add oil and sauté the garlic and shallots until golden brown.

4: Mix in the toasted chillies and let cool. Blend into a coarse paste with roasted peanuts, jaggery/sugar, and salt.

5: Add the tamarind paste and blend again.

6: Heat oil in the pan, add the paste, and cook on low heat for 8-10 minutes until the raw taste is gone.

7: Set aside to cool, can store in refrigerator for up to 3 weeks.

8: Mix chicken with soy sauce.

9: Heat oil in a pan, add chicken, onions, and garlic. Sauté on high heat for 2-3 minutes.

10: Add the chili paste, soy sauce, oyster sauce, and Thai basil leaves. Mix well.

11: Toss in the cooked rice and stir on high heat for 2-3 minutes.

12: Adjust salt if needed, add a handful of Thai basil leaves, toss for a few more seconds, and turn off the heat.