I made my second successful attempt at making Thai food last night. (First was papaya salad).
This dish is one of my favorite Thai dishes and I was surprised to discover how (relatively) simple it is but you MUST have the base ingrediants to make it.
I used this recipe (link below). I pretty much followed the recipe to the tee but my eggplant ended up a little softer than I wanted. So next time I would cut fire under the wok a little sooner because the asian eggplant seems to cook faster than the American kind. Plus it kept cooking a little even after turning off the fire.
I used 2 green thai chilis and added a teaspoon of asian crushed red chili from the jar.
I only used eggplant and red bell peppers for the veggies. My big complaint with this dish at most Thai restaurants is that they don’t put enough eggplant and they fill up the dish with too many other veggies!
Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.
Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil.
Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it retains it color. Turn off heat immediately.
Serve hot with rice.