• Rinse and cut the chicken into bite-sized pieces.
  • Smash the garlic lightly with the side of a knife.
  • Remove the skin if not using thin-skinned Thai garlic.
  • Heat the oil in a pan until very hot.
  • Add the garlic and keep stirring so it doesn’t burn.
  • When (very) lightly browned, add the chicken (or meat, or whatever you’re using!)
  • Cook until done (not raw).
  • If it gets dry and sticky, add some water to the pan about 1-2 tablespoons at a time.
  • Add the palm sugar, fish sauce and pepper.
  • You may need to add a bit more water here so that it mixes well.
  • Mix well and serve on rice (for a one-dish meal), or in a plate (to share with friends).
  • Garnish with cilantro.