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Chicken with Eggplant
Thailand

Serves
Effort:
Sched:
DoAhead:  
2 main  
**
1/2 hr  
Yes
Simple and quick to make but surprisingly satisfying, this dish uses chicken thighs and small eggplants. Serve with plenty of Jasmine rice. This dish should be served immediately it is finished because both the basil and eggplant will darken quickly.



12
12
2
4
2
15
4
oz
oz
cl

T

T
Chicken meat
Eggplant (1)
Garlic
Thai chili red (2)
Yellow Bean Sauce (3)
Thai Basil leaves
Oil
Prep   -   (15 min)
  1. Cut CHICKEN into 1/8 inch thick slices about 1-1/2 inch long.
  2. Chop GARLIC fine.
  3. Slice EGGPLANT diagonally about 1/8 inch thick. Hold in water with a little citric acid or lemon juice until needed.
  4. Chop CHILIS fine and mix with BEAN SAUCE (Note-1).
  5. Remove BASIL LEAVES from stems and soak in cold water (this keeps them green longer).
Run   -   (15 min)
  1. In a sauté pan heat OIL over medium heat fry Garlic stirring until just golden.
  2. Stir in Chicken fry stirring until it's lost its raw color and any liquid it exuded has been boiled off. Fold in Eggplant and Bean Sauce mix and continue cooking, folding occasionally for about 6 minutes.
  3. Just before serving fold in Basil Leaves.
NOTES:
  1. Eggplant;   Use Japanese, Indian or some other long narrow eggplant, or Thai eggplants. For details see our Eggplants page.
  2. Thai Chilis:   If you don't have red, green will do. If you don't have Thai chilis, use one large Serrano. For details see our Chili Page.
  3. Yellow Bean Sauce:   2 T is for Thai yellow (actually ugly brown) bean sauce which is very salty. Up that to 3 T for Vietnamese or Chinese yellow bean sauce. For details see our Yellow Bean Sauce page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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