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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!!
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Thai Eggplant Stir Fry with Thai Basil
- Yield: 4 Servings
Description
Succulent juicy eggplant stir fried with Thai basil in a flavourful sauce featuring Thai chili paste. A must try for Thai food lovers!
Ingredients
Sauce
- 2 tablespoon Thai chili paste
- 1 tablespoon soy sauce
- 2 teaspoon fish sauce
- 2 teaspoon oyster sauce
- 2 tablespoon 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
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Instructions
- Combine all sauce ingredients together and whisk until the chili paste is dissolved.
- 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.
- 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.
- 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.
- Add ground chicken and cook until 80% done, adding a splash of water to loosen the chicken as needed.
- 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.
- Serve with rice. Enjoy!
Carolyne Tillery says
Hi, just wondering if I can double the sauce so it’s more saucy?
Pailin Chongchitnant says
I think that should be fine 🙂
sheila says
Pai, I've been trying out your recipes for the past few years, and I enjoy them so much! This eggplant recipe is my new favorite. I used mushrooms in place of tofu/meat and it turned out great. Thanks for sharing this recipe
reama says
I didn't have thai chiles handy but I made due with what was on hand and I did add onion and red bell pepper (capsicum) because I like. The flavor of this dish is outstanding. The sauce recipe was as good or better than anything I have had in a restaurant while also being very easy to make. I have bookmarked this page so I can cook this again.
I used my wok and a high-heat burner and got a nice char on the veggies.
Linda says
Made on a whim to finish up some left over Thai basil. Used minced pork. Easy and quick to make and tasted amazing. Aubergine/eggplant was the star. Lots of praise and requests for more from husband so smiles all round!
RedHazel says
Hi! I love this recipe so much. I was curious what you might recommend substituting for the Oyster sauce and Fish Sauce in order to make this fully vegan. I realize, of course, it won't taste quite the same but I'm interested in trying to make this for some vegan family members.
Ann says
I made this with an American eggplant (on sale at the grocery store), ground pork and the brand of Thai chili paste from the video. I thought at first it wouldn’t be saucy enough but the eggplant and pork soak up all the sauce and flavor perfectly! Paired this with cauliflower rice to make it more low carb and it was delicious! Quick to make on a weeknight and definitely restaurant quality. Thank you so much for sharing this recipe!
Chris Merrill says
I have made this several time and my wife loves it. Could not find Thai basil one day so I went to the local Thai restaurant and bought their spicy eggplant. Turns out she likes mine better from this recipe then the local restaurant, which is ran by Thai People.
Also as an added comment. came home hungry to eat leftover Thai Eggplant and their was no rice cooked, just some quinoa. So I tried the Thail Spicy Eggplant with quinoa and it was amazing.
In Summary, this recipe is amazing and you cannot go wrong as long as you follow her directions.
Michelle says
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.
Kal says
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?
Allie says
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! 😊 🙏
Ian says
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.
Alyssa says
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!
Paige says
Every time I can get Chinese eggplant, we make this. So easy and delicious!