Thai Eggplant Sir-fry with basil & chicken (The perfect recipe EVER!)

chicken

🥗Healthier: tofu

💰Cheaper: ground turkey

Tofu is a plant-based protein; ground turkey is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative; salt is a basic seasoning.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor; canola oil is often cheaper.

basil leaves

🥗Healthier: spinach

💰Cheaper: oregano

Spinach provides nutrients; oregano is a common herb.

Wash the eggplants and cut off both ends. Slice the eggplants into wedges or rings about 1 cm thick.

Soak the eggplant in a salt and vinegar solution for about five to ten minutes. Rinse the eggplant thoroughly with water to remove the vinegar and salt.

Coarsely mince the chicken meat.

In a small bowl, combine all the seasoning ingredients: fish sauce, oyster sauce, light soy sauce, dark soy sauce, and a little water to dilute.

Cut the chilies into small pieces and place them in a mortar. Pound the chilies, and halfway through, add the garlic. Continue to pound until it becomes a coarse paste.

Heat some oil in a wok and sauté the chili and garlic until fragrant.

Add the minced chicken over a low flame and fry until slightly browned and aromatic.

Add the eggplant along with a little water and cook until the eggplant starts to soften.

Add the prepared sauce and mix well.

Add the basil leaves and turn off the heat. Allow the residual heat to continue cooking the basil until it wilts.

Crack an egg and gently place it in the oil, ensuring enough oil—at least one inch deep—so the egg can deep-fry. Once cooked, remove the egg and place it on a paper towel to absorb excess oil.

To make the dipping sauce, combine chopped chili and garlic in a small bowl, then add fish sauce and lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens