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Thai Eggplant-Basil Chicken

Let’s try this new cuisine and add new spices and newness to your cooking skills.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Thai
Calories: 350
Ingredients Method

Ingredients
  

  • 3 lb Chicken pieces
  • 3 no Thai Eggplants
  • 5 no Thai chilies
  • 3 no Garlic cloves
  • 4 tbsp Canola oil
  • 1 bunch Thai Basil
Ingredients for Thai Spices
  • 2 tbsp Soy sauce
  • 1 tbsp Shrimp paste
  • 2 tbsp Tom yum paste
  • 1 tsp chili powder
  • 1/2 tsp Salt(adjust to taste)

Method
 

Instructions for Chicken
  1. Take a pot, add chicken pieces and wash with water and keep aside.
  2. Thai spices: Soya sauce, Shrimp paste, Tom yum paste, Red chili powder.
  3. Take a pot, put it on medium heat. Add oil, let the oil heat, add ginger garlic paste, add chicken, add tablespoon of Thai spices and let it cook for 15 minutes.
Instructions for Eggplant: Dry Fry Method
  1. Take Thai eggplant and wash it with water.
  2. Cut the eggplant and keep aside.
  3. Take Thai chilies and cut into pieces.
  4. Take garlic cloves and cut into pieces.
  5. Take Thai Basil, put it in a pot and wash with water and keep aside.
  6. Take a wok, put it on medium high heat. Add tablespoon of oil, let heat oil. Add garlic, Thai chili and eggplant and fry on medium heat for 2 minutes.
  7. Again add a tablespoon of oil and fry eggplants on high heat for 3 minutes
  8. Now add remaining Thai spices and cook it for 2 minutes.
  9. Put the lid on the wok and cook it for 2 minutes.
  10. Take the lid off and add half of the Thai basil to it and let it cook for 1 minute.
  11. Once eggplant is cooked, then add cooked chicken and remaining Thai basil to it and cook it on high heat. Thai Basil Eggplant Chicken is ready.