I wanted to make chicken basil on Wednesday night, but when I got out the chicken, it had a funny smell. I didn't really feel like food poisoning that day, so I sadly threw the chicken away. That extra day allowed me to get some actual basil, not the tia to that I got by mistake, and some Thai chilis.
I'm a little afraid of Thai chilis, what with their reputation of being able to cause burns, so when it said "4-7 chilis" in the recipe, I used maybe three. You can see from the red flecks in the photo, though, that when I had minced the garlic the previous night, I used 1.5 mystery red chilis from my parents' garden. That ups the chili count in the dish to 4.5, and thus, within range of the guidelines. I thought it was very tasty, but maybe a little too salty. Next time, I'll use less fish sauce and more chilis. Hahaha!
I also made the dipping sauce that the recipe recommended and used 1.5 Thai chilis. I tasted that before I started eating the dish and started a fire in my mouth. Since it also had fish sauce, I didn't really use too much of it, but the lime would have added some nice flavor.
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