1. Combine the fish sauce, oyster sauce, soy sauce, lime juice and palm (or brown) sugar until you get a nice marinade. Put it aside until needed later while the sugar dissolves.

2. Add the garlic paste and a splash of vegetable oil to a large non-stick pan. Put the pan over medium heat and fry the garlic paste for a minute.

3. Stir constantly. Add the pork mince and stir fry it for 4 to 5 minutes until browned and cooked. Break up any big lumps as you stir.

4. Pour in the fish sauce marinade and add the roughly chopped red chilies.

5. Stir the pork for another 2 minutes, then take the pan off the heat. Now stir in the shredded Thai holy basil.

6. Stir and then check the seasoning. Add more soy sauce, red chili, lime juice, sugar or fish sauce to taste if necessary. Scoop the basil pork into bowls.