Photograph of the finished Pad makua yao

Thailand · Cà tím dài xào tương đậu thịt băm Pad makua yao

Pad makua yao

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

What to get ready

  • Photograph of Eggplant Eggplant 2.6 lb
  • Photograph of Pork Pork 1.3 lb
  • Photograph of Thai soybean paste Thai soybean paste 4.2 oz
  • Photograph of Italian basil Italian basil 4.2 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Chilli Chilli 16
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Lime Lime 2
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the eggplant into long, diagonal slices, then soak them in salt water for 10 minutes and pat them dry.
  2. 2 Fry the eggplant in oil for 5 minutes until the outside is golden brown, then remove it to prevent it from absorbing more oil.
  3. 3 Crush the garlic and chili peppers, sauté for 30 seconds, then add the minced pork and stir-fry for 4 minutes.
  4. 4 Using Thai soy sauce as a base for the savory flavor instead of plain fish sauce is the difference between this vegetarian version and the vegetarian version.
  5. 5 Add the eggplant, fish sauce, and sugar, then stir for 90 seconds.
  6. 6 Turn off the heat, mix in the basil leaves and squeeze in some lemon juice, then serve immediately.
Start cooking