Thai-ed Up at the Moment

I really don't have anything new for you all today. But since Sunday I was craving Thai food and tried to go to Regent on 18th st with Margo only to find it was closed for lunch. [ Sean and I ate at there once- it was VERY good. And to think I avoided it because Drunky McDrunkerson said he liked it and therefore the food was likely horrible; like that Creme place on U St he loved that sucked ass ]. So I've been craving a certain Thai dish since then and decided to open up the spellbooks, I mean cookbooks, and try making it at home.

Thai Chili-Basil Chicken

• 4 garlic cloves
• 1 large red chili
• 1/4 teaspoon sea salt
• 2 tablespoons vegetable oil
• 2 skinless chicken breasts, sliced
• 2 tablespoons fish sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 2 large red chillies, cut lengthways, seeds removed, extra
• 1/2 cup Asian basil leaves, or regular basil

Serve With:
steamed jasmine rice

Roughly chop the garlic and chili. Place in a mortar and pestle with the salt and pound into a paste. If you don't have a mortar and pestle, place the garlic and chili on a chopping board, sprinkle with salt and finely mince with a knife, using the side to make a paste.
In a wok or a large pan, heat the oil and add the garlic/chili paste. Stir-fry for 15 seconds until lightly golden. Add the chicken and beans. Cook, stirring, for about 5 minutes. Add the fish sauce, soy sauce, sugar and rest of the chili and stir-fry for 30 seconds longer. Remove from the heat and stir through the basil leaves.