Stir-Fried Egg Plant with chicken and basil (Pad Ma Keau Yaw)
| ¼ Cup | Minced chicken |
| 1 | Clove garlic, finely chopped |
| 1 Cup | Long eggplant (not the purple one but green) |
| 3 | Bird eye chillies (less if you like it less spicy) |
| 7 – 10 | Hot basil leaves |
| 1 – 2 | Bird’s eye chilli |
| 7 – 10 | Sweet Thai Basil leaves |
| ¼ Cup | Chicken stock |
| 2 tab | Cooking oil |
| Seasoning | |
| 1 Tab | Soy bean paste |
| 1 Tab | Oyster Sauce |
| 1 Tsp | Soy sauce |
| 1 Tsp | White sugar |
| ¼ tsp | Dark sweet soy sauce |
- In a hot wok with oil add garlic/chilli paste, cook until ‘fragrant’ (30 seconds max)
- Add meat and cook appropriately
- Add stock and bring to the boil, if it starts to dry out add more stock at any point from now. Remember it’s not a soup so there should be a thick ‘season’ on the salad
- Add the eggplant. Cook until the eggplant becomes ‘droopy’ (like cabbage when it is just cooked)
- Add chilli and stir in
- Add seasoning and taste, adjust as necessary
- Add basil
- Serve
Here’s what a Thai eggplant looks like (the photo’s crappy because I took it with the point and shoot. You’d think I’d know how to use one of those!!):
