Photograph of the finished Pad makhuea yao

Thailand · Cà tím xào húng quế Thái

Pad makhuea yao

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 1.3 lb
  • Photograph of Bell pepper Bell pepper 2.8 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Chilli Chilli 8
  • Photograph of Thai soybean paste Thai soybean paste 1.1 oz
  • Photograph of Soy sauce Soy sauce 2 ⅛ tbsp
  • Photograph of Oyster sauce Oyster sauce 2 ⅛ tbsp
  • Photograph of Sugar Sugar 0.4 oz
  • Photograph of Oil Oil ¼ cup
  • Photograph of Thai basil Thai basil 1.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the eggplant into diagonal slices, soak in diluted salt water for 5 minutes, then drain.
  2. 2 Quickly fry the eggplant in hot oil for 2 minutes until the cut side is golden brown, then remove from the oil.
  3. 3 Sauté the garlic and chili peppers for 30 seconds in the remaining oil in the pan.
  4. 4 Add the eggplant and bell peppers, season with bean paste, soy sauce, oyster sauce, and sugar, and stir for 2 minutes.
  5. 5 Turn off the heat, add the Thai basil, stir gently, and serve with hot rice.
Start cooking