1 to 2 fresh green chilies (1 teaspoons chili flakes)
Dissolve the cornstarch in the soy sauce and marinade.
Make the tamarind stir-fry sauce by mixing the tamarind paste, chicken stock, fish sauce, sugar, and chilies in a small bowl.
Stir fry the garlic, galangal (or ginger) briefly, followed by the chicken (Including the marinade). for about 2-3 mins
Add a little sherry (1 tablespoon at a time – max 2) whenever the pan starts to become dry.
Add the mushrooms then start adding the tamarind sauce 2 to 3 tablespoons at a time. Continue stir-frying in this way until all the sauce has been added and the chicken and mushrooms are cooked, about 4 to 5 minutes.
Remove from heat and serve with fresh basil sprinkled over and plenty of Thai jasmine rice.