The recipe I roughly followed the recipe from Alan's blog, Travellingfoodies. Very basic ingredients but very flavorful.
300g minced pork
4 garlic cloves, peeled and minced
As much basil leaves as you like
4 bird’s eye chillies, i.e. 2 reds and 2 greens, chopped( I used 5 green bird's eye and 1 large red chilli)
3-4 tbsp vegetable oil
2-3 tbsp Thai fish sauce (depending on quality of fish sauce used)
1 tbsp chopped palm sugar
½ cup water (I used only 1/4 cup as I prefer it to be less saucy)
½ tbsp dark soya sauce (for colour, optional if using beef) (I added 1 tsp)
Add 3 tbsp of oil into wok. When the oil is hot, fry chopped garlic and chillies about a minute. Add minced pork and continue to stir-fry for a minute until just cooked. Season to taste with the fish sauce and palm sugar.
Add water and simmer for about 1 min or so. Taste and adjust the seasoning accordingly. When the dish is almost done, stir in half of the basil and as soon as the leaves just begin to wilt, remove from the heat. Add the remaining handful of basil leaves and stir slightly before plating.