Slice the tops off the chillis and pound them in a mortar with a pestle. Then set them aside. This recipe uses 4 bird’s eye chilies which gives a medium-high spice level, but feel free to adjust to your liking.
Grate the ginger on the small edge of a box grater. Heat the garlic-infused oil in a wok or large frying pan set over medium-high heat. Add the crushed chilies and ginger and stir fry for a minute until fragrant.
In a small bowl, mix the soy sauce, fish sauce, and palm sugar together. Julienne the peppers into thin strips. Dice the green beans into thirds or bite-sized pieces. Set them aside.
Add the ground chicken to the wok pan. Break up the meat with a wooden spoon so no large clumps remain. Add the sauce to the chicken and stir to coat.
Add the green beans to the ground chicken. Stir fry for 3-4 minutes until the green beans have cooked through but still retain some bite. Toss in the peppers and stir to combine.
Remove all the stems from the Thai basil just keeping the leaves. Add the leaves to the stir fry and gently mix through until they have just wilted. Remove from the heat and transfer to a dish. Fry an egg in the pan (optional) and serve immediately.