Spicy Thai Basil Chicken (Gkai Pad Gka-prow)

Ingredients

• 3 tablespoons canola oil
• 15 cloves garlic, peeled and roughly chopped
• 3 shallots, thinly sliced
• 1 pound boneless chicken thighs cut into small 1‑inch chunks
• 12 thai chilies (prik kee noo) cut into very thin rounds
• 2 small kaffir lime leaves (bai ma-gkrood), cut in chiffonades
• 3 teaspoons black soy sauce (semi-sweet see-yew dahm wahn)
• 2 tablespoons asian fish sauce
• 2 cups fresh thai basil (stems, leaves and flower buds)
• 1 pinch red pepper
• more fish sauce and thai chilies for garnish
• lime wedges, for serving