Thai Eggplant Stir Fry with Thai Basil

Method7 steps · about 35 min

1. 1

   Step 1: Combine all sauce ingredients together and whisk until the chili paste is dissolved.

   Uses 2 Tbsp Thai chili paste · 1 Tbsp soy sauce · 2 tsp fish sauce · 2 tsp oyster sauce · 2 Tbsp water

2. 2

   Step 2: Pound chilies and garlic (4 cloves) in a mortar and pestle until there are no more big chunks (but not a fine paste). You can also chop them.

   Uses 4 cloves garlic · Red Thai chilies, to taste (use at least 3, bigger ones if you can. Take the seeds out to reduce spiciness)

3. 3

   Step 3: In a large, flat skillet, add just enough oil to coat the bottom, then heat until quite hot but not smoking. Add the eggplant in one layer (you may need to do this in batches) and let sear over medium high heat, undisturbed, until the bottom side is browned. Flip and cook the other side until it is browned as well. The pieces from the bottom of the eggplant will cook faster, so you will need to remove those first. Transfer into a bowl and set aside.

   Uses 275 g Chinese or Japanese eggplant (about 1 large or 2 small), sliced on a bias about 0.5-inch thick, then halve each round · oil enough to coat eggplant skillet

4. 4

   Step 4: In a wok, add a little bit of oil and the pounded garlic and chili mixture. Saute for about 1 minute over medium heat just until the garlic starts to brown.

   Fry garlic chilli · 1 minUses a little remaining oil for garlic-chilli mixture · fresh Thai chillies and garlic roughly pounded, not the jarred chilli paste

5. 5

   Step 5: Add ground chicken (200 g) and cook until 80% done, adding a splash of water to loosen the chicken as needed.

   Uses 200 g ground chicken (or sub ground pork or crumbled firm tofu) · water · fresh garlic-chilli mixture sautéed about one minute until garlic starts browning

6. 6

   Step 6: Return the seared eggplant and add the mixed sauce. Toss about 2–3 minutes until the chicken is cooked through and eggplant tender without turning mushy. Add Thai basil, turn off the heat and toss 30 seconds more in the residual heat.

   Finish eggplant stir-fry · 3 minUses 1 cup Thai basil leaves · eggplant browned on both sides in batches and reserved · ground chicken cooked mostly through with extra water only as needed, to finish in stir-fry · chilli paste dissolved with soy, fish sauce, oyster sauce and two tablespoons water

7. 7

   Step 7: Serve with rice. Enjoy!

   Uses ready cooked rice for serving · eggplant and chicken cooked through in sauce, basil wilted off heat