Finely chop the garlic or use a garlic press, and chop the green chilies.
Heat oil in a nonstick pan or wok over medium-high heat. Sauté the onions or shallots for a few minutes, then add the garlic and green chili, ensuring there is enough oil to release their fragrance.
Add the ground meat after 30 seconds. Cook the chicken until it is no longer pink, ensuring it remains juicy without overcooking.
Incorporate the sauces, red chili, and basil into the cooked mixture.
Stir until the basil wilts while maintaining its vibrant color. Add water if the mixture is too dry to create more sauce.
Serve over steamed rice with a fried egg and prawn crackers. Garnish with green onions, additional basil, and sesame seeds.
