During my recent trip to Thailand, I had the pleasure of indulging in their vibrant street food scene. One dish that particularly captured my taste buds was the Thai-style stir fry with basil. Inspired by this culinary experience, I returned home eager to recreate it. Today, I’m excited to share my recipe for Thai-style eggplant stir fry with basil.
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Ingredients Required for Thai Stir-Fried Eggplants
Before we dive into the preparation, let’s take a look at the essential ingredients for this recipe.
- Eggplant: The star of this dish is undoubtedly the eggplant. I recommend using Chinese eggplants, but if they’re not available, feel free to substitute with globe, Japanese, or any other Asian varieties.
- Chilies: For a kick of heat, I use two types of chilies. Bird’s eye chili adds spiciness, while cayenne pepper (Capsicum annuum) offers a milder flavor. This combination ensures the dish is flavorful without being overwhelmingly spicy. You can also include Thai chili paste (Nam Prik Pao) for added depth.
- Garlic and Chicken: Alongside the chilies, a few cloves of garlic are pounded together with them. While this dish is primarily vegetarian, I add ground chicken for a heartier meal. You can easily omit the chicken for a vegetarian option.
- Seasoning: I use fish sauce, oyster sauce, light soy sauce, and dark soy sauce for seasoning. During my time in Thailand, I noticed that fish sauce was often used alone, but I prefer to enhance the flavor with additional sauces. If you enjoy sesame oil, consider adding that as well.
Steps to Prepare the Thai Eggplant Stir Fry
- Begin by washing the eggplants and trimming both ends. Slice them into wedges or rings about 1 cm thick, or cut them into batons if you prefer.
- Soak the eggplant in a mixture of salt and vinegar for 5 to 10 minutes. Rinse thoroughly to remove the salt and vinegar. This step is optional but helps maintain the eggplant’s vibrant color. Lay the eggplants on a dry cloth or paper towel to dry.
- Coarsely mince the chicken meat, keeping some texture for a better mouthfeel. You can use chicken breasts, thighs, or a mix, or substitute with beef if desired.
- In a small bowl, mix together the seasoning ingredients: fish sauce, oyster sauce, light soy sauce, dark soy sauce, and a little water to dilute.
- Chop the chilies into small pieces and place them in a mortar. If you prefer less heat, remove the seeds. Begin pounding the chilies, adding garlic halfway through, until you achieve a coarse paste.
- Heat oil in a wok and sauté the chili and garlic mixture until fragrant.
- Add the minced chicken over low heat and cook until slightly browned and aromatic.
- Introduce the eggplant along with a bit of water, cooking until the eggplant softens. Then, add the prepared sauce and mix well. Finally, stir in the basil leaves and turn off the heat, allowing the residual warmth to wilt the basil.
Prepare the Dipping Sauce and Fried Egg
- For a classic touch, serve the Thai-style eggplant stir fry with a fried egg. Heat oil over medium-high heat, crack an egg into the oil, and let it fry until the edges are crispy. Remove and place on a paper towel to absorb excess oil.
- A simple dipping sauce pairs beautifully with this dish. Combine chopped chili and garlic in a small bowl, then mix in fish sauce and lime juice. Alternatively, use Thai chili sauce (nam prik pao) as a convenient dipping option.
Nutrition Information
Yield: 3 servings
Calories per serving: 1412
Total Fat: 80g | Saturated Fat: 24g | Trans Fat: 0g | Unsaturated Fat: 37g
Cholesterol: 370mg | Sodium: 7236mg | Carbohydrates: 79g | Fiber: 9g | Sugar: 18g | Protein: 96g
More Thai Recipes for You
If you enjoyed this Thai basil eggplant stir fry, here are a few more Thai recipes to inspire your next culinary adventure:
