Chilies (the very small ones are available in the Asia shop, don`t worry, it`s hot but still edible) and garlic in a mortar to pound into a paste. Heat the oil in the pan and fry the paste in it. Then add the chopped chicken and stir-fry gently for a few minutes. Add the sauces and sugar to taste, half of the basil in whole leaves and the palm hearts, toast the other half in a little oil and sprinkle over the meat. Rice, ideally Thai fragrant rice, tastes good with it.
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