Basil Leaf With Veal

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2 garlic cloves, minced

1 shallot, minced

1 tablespoon Musaman curry paste (purchased), or red curry paste

3 tablespoons vegetable oil + oil as needed

3 tablespoons pine nuts

12 ounces veal scaloppine, cut into 4 x 4 x 1/8-inch slices (pounded thin if necessary -- see Note), or boned chicken thigh meat cut into 1/4-inch- thick slices

1 teaspoon Asian fish sauce, or as needed

2 to 3 cups packed sweet basil leaves, washed and spun dry

Garnish (optional)

1/2 cup vegetable oil

6 whole basil leaves

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