Directions

1. In a mortar and pestle, pound the garlic, Thai chilies, and bird’s eye chilies into a rough paste. Alternatively, pulse the ingredients in a small food processor until a paste is formed.
2. Preheat a wok over medium heat. Add the vegetable oil and chili paste and cook until fragrant.
3. Add the minced beef, followed by the green beans, sliced chilies, and chicken stock.
4. Add the fish sauce, soy sauce, and palm sugar. Mix well.
5. Stir in the shredded lime leaf and green peppercorns.
6. Sprinkle in the hot basil leaves and remove from heat.
7. Transfer to a serving dish and garnish with the deep fried basil leaves.
8. To make the deep fried basil leaves, make sure the leaves are very dry and fry for a few minutes in about ½ cup vegetable oil.