• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hot Thai Kitchen
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • Cookbook
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • Cookbook
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » All Recipes » Meats » Eggplant w/ Basil & Chili Paste Stir-Fry มะเขือยาวผัดพริกเผา

    Eggplant w/ Basil & Chili Paste Stir-Fry มะเขือยาวผัดพริกเผา

    Published: May 5, 2017 · Modified: Dec 7, 2020 by Pailin Chongchitnant · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    Jump to video!


    After tons of requests, here's an eggplant stir-fry recipe! The sauce is flavoured with Thai chili paste and scented with lots of Thai basil. I also show you my new favourite eggplant technique for stir-frying that'll come in handy in any eggplant stir-fry recipe! The eggplant in this recipe becomes so juicy and succulent, and absorbs all that wonderful sauce. Change up the chicken and try adding pork or crumbled firm tofu instead.

    A must-try for any eggplant lovers in your life!!

    Watch The Full Video Tutorial!

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!


    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Thai eggplant basil stir-fry

    Eggplant w/ Basil & Chili Paste Stir-Fry มะเขือยาวผัดพริกเผา

    ★★★★★ 5 from 5 reviews
    • Author: Pailin Chongchitnant
    • Yield: 4 Servings
    Print Recipe
    Pin Recipe

    Ingredients

    Sauce

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

    The Rest

    • 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
    • 4 cloves garlic
    • Red Thai chilies, to taste (use at least 3, bigger ones if you can. Take the seeds out to reduce spiciness)
    • 200 g ground chicken (or sub ground pork or crumbled firm tofu)
    • 1 cup Thai basil leaves
    • Have a little water on the ready while you cook

    Instructions

    1. Combine all sauce ingredients together and whisk until the chili paste is dissolved.
    2. Pound chilies and garlic in a mortar and pestle until there are no more big chunks (but not a fine paste). You can also chop them.
    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.
    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.
    5. Add ground chicken and cook until 80% done, adding a splash of water to loosen the chicken as needed.
    6. Add the eggplant and the sauce, then keep tossing for about 2-3 minutes until the eggplant is fully cooked but not mushy. Add the basil, turn off the heat, then toss for 30 more seconds using the residual heat to wilt the basil.
    7. Serve with rice. Enjoy!

    Join us on Patreon for bonus content & rewards!


    Did you make this recipe?

    Tag @HOTTHAIKITCHEN on Instagram and hashtag it #HotThaiKitchen!

    « Tom Yum Fish Soup ต้มยำปลา
    Thai Duck Noodle Soup Recipe บะหมี่เป็ดตุ๋น »

    Reader Interactions

    Comments

    1. Michelle

      May 16, 2022 at 1:22 am

      Favorite dish in my household! I’ve tried out many variation of this recipe online, but this one tastes the most authentic in my opinion. I also added more vegetable to create volume (Chinese long beans, onion, sliced carrots, and bell peppers). Showed this to my family and now my dad and husband makes it weekly.

      ★★★★★

      Reply
    2. Kal

      June 07, 2021 at 12:20 pm

      I made this came out great...did not have the sweeter "Chilli Paste with Soya Bean Oil". I used a chinese chilli garlic sauce and added sugar should have added some tamarind. The link for this sauce gives a product with a different label (made by same company) Mae Pranom Thai Chili Paste (Nam Prik Pao) 4 Oz. X 1 Jar. Is this the same as what you are using in the viideo?

      Reply
    3. Allie

      January 23, 2021 at 6:04 pm

      This recipe is so amazing! I’ve made it atleast a dozen times now. I’ve added it to my regular meal rotation and shared it with countless friends. Thank you so much! 😊 🙏

      ★★★★★

      Reply
    4. Ian

      January 01, 2021 at 2:30 pm

      Eggplant has never been my favorite veg, but this recipe casts eggplant in a whole new light. Subbed extra tofu I had instead of ground pork and it was great.

      ★★★★★

      Reply
    5. Alyssa

      December 29, 2020 at 2:13 pm

      I've made this so many times now, it's better than most restaurants! I now make the homemade chili paste in bulk to have on hand. After that, everything comes together so quickly. Thanks a million, this is easily a favorite!

      ★★★★★

      Reply
      • Paige

        January 02, 2021 at 5:32 pm

        Every time I can get Chinese eggplant, we make this. So easy and delicious!

        ★★★★★

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    Connect With Me!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Image of Pailin

    Sawaddee ka! I'm Pai, a Thai chef, author, and host of the YouTube show Hot Thai Kitchen. I'm here to demystify Thai cuisine (and more) with recipes and video tutorials. More about me.

    Featured On...

    Popular Recipes

    • Authentic Pad Thai Recipe ผัดไท
    • Authentic Thai Green Curry Chicken
    • Pad Gaprao (Pad Kra Pao) Holy Basil Chicken Stir-Fry
    • Pad Thai Sauce Recipe - Make Pad Thai in 5 Mins!
    • Dim Sum Turnip Cake (Lo Bak Go) ขนมผักกาด
    • Crab Fried Rice ข้าวผัดปู

    Trending: Healthy Meals

    • Tom Kha Gai ต้มข่าไก่ (Thai coconut chicken soup)
    • How to Save Your Basil - Thai Basil Stir Fry Sauce Recipe
    • Vietnamese Lemongrass Chicken with Nuoc Cham
    • My Go-To Broccoli Stir-Fry
    • Thai Street Food - Pork Bones Soup "Leng Saeb"
    • Fast & Easy Marble Eggs with Prik Nam Pla

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • Merch
    • All Recipes

    Newsletter

    Sign Up!

    Contact

    • Contact
    • My Cookbook
    • Patreon

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Pailin's Kitchen Inc. 2022