Photograph of the finished Pad makuea yao

Thailand · Cà tím dài xào Pad makuea yao

Pad makuea yao

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

What to get ready

  • Photograph of Eggplant Eggplant 1.8 lb
  • Photograph of Pork Pork 14.1 oz
  • Photograph of Holy basil krapao Holy basil krapao 2.1 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Chilli Chilli 12
  • Photograph of Thai soybean paste Thai soybean paste 2.8 oz
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Oil Oil ½ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice the eggplant into long, diagonal pieces and soak them in diluted salt water to prevent browning.
  2. 2 Drain the eggplant well, then lightly fry it until the outer surface is slightly browned; this step prevents the eggplant from falling apart when stir-frying.
  3. 3 Sauté minced garlic and chili peppers, then add the minced meat and stir-fry until cooked through.
  4. 4 Add the eggplant, season with Thai soy sauce and fish sauce.
  5. 5 Stir quickly until the flavors are absorbed, then turn off the heat and add the basil.
Start cooking