Spicy Chicken with Basil (Gai Pad Krapow)

1. Remove the seeds from some or all of the jalapeño peppers. (Removing the seeds from all of them will produce a pretty non-spicy dish. If you want some spice, leave the seeds in a couple of them.)
2. Process the chilies, shallots, and garlic together in a blender or food processor until they form a coarse paste.
3. Whisk together the fish sauce, chicken broth, sugar, and cornstarch. Set aside.
4. Put the ground chicken in a small bowl, grab a fork and mash the meat until all the “strands” are gone and it has become a uniform paste.
5. Heat the oil in a 12-inch skillet over medium high heat. When shimmering, add the chili mixture and cook for about 5 minutes or until the moisture evaporates, stirring so that it doesn’t burn (especially near the end).
6. Turn the heat down to medium and add the chicken. Cook for about 7 minutes, breaking it up with a spatula until it’s no longer pink.
7. Sprinkle the basil leaves over the chicken. Briefly whisk the fish sauce mixture to recombine the ingredients and pour it into the pan, over the basil leaves and chicken. Cook for 3 minutes, stirring constantly, until the sauce has thickened.
8. Squeeze the fresh lime juice over the chicken, and serve it over rice.