JAPANESE EGGPLANT WITH CHICKEN & THAI BASIL
Japanese Eggplant with Chicken and Thai basil stir-fry wakes up your taste buds with Thai basil and tender Japanese eggplant and is so easy to make at home.
Provided by Bill
Categories Chicken and Poultry
Time 30m
Number Of Ingredients 17
Steps:
- In a medium bowl, massage the chicken with 2 tablespoons of water until it is completely absorbed, and add 1 teaspoon vegetable oil, 1 ½ teaspoons soy sauce, and 1 teaspoon cornstarch until well incorporated. Set aside.
- Heat your wok over medium-high heat and coat it with 2 tablespoons of oil. Spread the eggplant out evenly in the wok, and let sear with the cover on the wok for 2 minutes. Remove the cover, turn the eggplant pieces over, and pour another tablespoon of oil around the perimeter. Cover the wok, and turn heat to medium-low for another 2 minutes until the eggplant is just tender. Next, raise the heat to high to cook the eggplant to a golden brown color--another 2 minutes. Transfer to a plate.
- Add 1 more tablespoon of oil to your wok and heat until just smoking. Add the marinated chicken, and spread it around the wok. Let it sear for 30 to 60 seconds (depending upon your burner capacity) on each side. Remove from the wok and set aside.
- With the wok over high heat, add another tablespoon of oil, the garlic, the white parts of the scallions, and the basil. Stir fry for 30 seconds, and add the eggplant and chicken.
- Next, add the Shaoxing wine, and stir everything together. Add the fish sauce, sugar, soy sauces, sesame oil, and white pepper, and stir until everything is combined--about a minute. Next, add the green portion of the scallions.
- Pour the chicken stock around the perimeter of the wok to deglaze it. Stir fry until everything is well-combined, and most of the liquid has been absorbed by other ingredients. Serve with steamed jasmine rice!
Nutrition Facts : Calories 240 kcal, Carbohydrate 10 g, Protein 15 g, Fat 16 g, SaturatedFat 12 g, Cholesterol 36 mg, Sodium 604 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
THAI BASIL EGGPLANT
Basil is my favorite herb and maybe a reason I love Thai food so much. The soups, curries, and stir-fries taste amazingly different with just few handfuls of sweet basil. This recipe is super easy and cooks in very little time. Serve with freshly cooked jasmine or basmati rice.
Provided by ChiBites
Categories Side Dish Vegetables Eggplant
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
- Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.
Nutrition Facts : Calories 156.8 calories, Carbohydrate 31.9 g, Fat 3.4 g, Fiber 17.6 g, Protein 6.1 g, SaturatedFat 0.5 g, Sodium 241 mg, Sugar 13.1 g
THAI BASIL EGGPLANT CURRY
This is the dish that taught me to give eggplant a second look. I first had it at Titaya's Thai restaurant here in Austin, Texas. Regarding quantities for the vegetables, the basic goal is to have about 50% eggplant and 50% everything else combined. Regarding flavor, the goal is to feature the eggplant and the zucchini; that's why they're cut larger than the other ingredients. Ingredients are listed in order of appearance in the film, and order and timing are key to best texture. As written, this is pretty damned spicy... enough to make your nose run. Oh yeah, and this makes a ton of food. You'll need a BIG pot to cook it in. If you don't have a big wok or a gumbo pot, cut the recipe in half.
Provided by lolsuz
Categories Curries
Time 45m
Yield 1 Huge pot of food, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- This is written to chop as you go, but if that makes you nervous or you don't think you can work quickly enough, just chop everything first. I'll bet you can do it the second time you make this, though. Again, this makes a LOT of food so you'll need a big wok or cook pot, or cut the quantities in half.
- Put your rice on so it's cooking while you work. Follow the directions on the bag and set a timer if you have one because you'll be distracted. It'll be done before the food is ready but will stay plenty hot enough to serve.
- Start with the carrots and potatoes; slice them fairly thin and saute them in the oil and 1/3 tin of curry paste on medium-high heat for five minutes. Cover and go to the next step.
- Cut the eggplant into bite-sized cubes. You can peel the eggplant if you want but I think both texture and flavor is better if you leave the skin on. Add to the pan; saute, stirring occasionally, another five minutes. Cover and go on to the next step.
- Slice the onion and bell pepper into fairly thin strips and add them to the pan; saute, stirring occasionally, another five minutes. Cover and go to the next step.
- Cut the zucchini into bite-size pieces and add to the pan. Strip the basil leaves off their stems and add them too. Stir and cover. Just one more step and you're done.
- Get a blender out and blend the can of coconut milk with one can full of chicken broth and the second 1/3 of red curry paste. Take a good long whiff of it. WOW! Remember to sneeze away from the food. Call one of your family in to smell it and laugh as they experience the same thing you just did, but not in a mean way so they won't get mad when you then ask them to set the table for you while you finish up. Get excited about how awesome this is going to be.
- Add the coconut/chicken/curry liquid to the pan and let it come to a simmer. Once it's simmering you can check a potato or a carrot for doneness; they should be tender. Dinner's ready!
- Serve in a bowl over steaming white rice and a box of Kleenex on the table because you're probably going to need it. Jasmine rice really is preferable for this. If you serve this worthy food over instant rice I swear I'll drive over there and whup you myself. Instant rice is an abomination in the eyes of the Lord.
STIR-FRIED CHICKEN AND EGGPLANT WITH THAI BASIL
This dish, inspired by a large bunch of Thai basil that a friend brought me from his garden, has Thai overtones.
Provided by Martha Rose Shulman
Categories dinner, poultry, main course
Time 1h
Yield Serves four
Number Of Ingredients 12
Steps:
- Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
- Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
- Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
- Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 541 milligrams, Sugar 5 grams, TransFat 0 grams
THAI BASIL EGGPLANT
Make and share this Thai Basil Eggplant recipe from Food.com.
Provided by HelenG
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel eggplant if desired (I don't). Cut into irregular shapes but same sizes. That makes them easier to turn and keeps them from sticking to the pan.
- Heat wok over med-high heat. Add oil, peppers and garlic. Cook until garlic becomes lightly browned, 1-2 minutes.
- Add eggplant and stir. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. You may need to add more water as it cooks.
- Add fish sauce and sugar. Stir gently. Turn off the heat and add the basil stir gently.
- Serve immediately.
- Really good with jasmine rice :O.
THAI BASIL BEEF WITH EGGPLANT
Steps:
- Chop eggplant into 1/2 inch sticks, place in colander and set aside while you make Thai sauce.
- In small bowl, combine tamari, fish sauce, sugar and lime, mix well then set aside.
- Heat a large dutch over and add olive oil. Once oil is warm gradually add eggplant and fry, making sure to rotate the eggplant sticks so that it browns evenly on all sides, then remove from the oil and place in medium size bowl. You may need to do this in batches as you want to avoid over crowding the pan.
- Once all off the eggplant has been friend, drizzle 1/4 of the Thai sauce over the eggplant and set aside.
- Using the same pan that you cooked the eggplant in, add your onions and peppers and cook until onions are translucent, then add ground beef, garlic and chilli sauce. Continue to cook for another 2 minutes then add your thai sauce, basil and eggplant and continue to cook until basil leaves are limp.
- Serve eggplant over jasmine rice, top with green onions and serve.
BASIL GARLIC STIR-FRY THAI EGGPLANT RECIPE
How to make a traditional Thai eggplant recipe. Our easy healthy Thai Basil Eggplant stir fry is the best side dish for curry and rice.
Provided by Andrew Dobson
Categories Side Dish
Time 55m
Number Of Ingredients 14
Steps:
- Slice Japanese eggplant on the diagonal 3/4 to 1 inch thick, larger pieces cut in half lengthwise.
- Put the eggplant in a colander in the sink or over a bowl, toss with approximately tablespoon of salt, and set aside to drain for about 45 minutes. Rinse the eggplant thoroughly, pat dry, and transfer to a large bowl.
- Sprinkle the cornstarch over the eggplant and toss to coat. Heat the oil in a 12-inch skillet or wok over medium-high heat. Add just enough eggplant to create a single layer so that no slices overlap. Cook, flipping once, until the eggplant is golden and a bit charred in places, 2-1/2 to 3 minutes total. Transfer the eggplant to a paper-towel-lined rimmed baking sheet. Repeat with the remaining eggplant, adding more oil to the pan as needed.
- Wipe the pan clean, then add the sesame oil over low heat. Add the garlic and ginger, and cook, stirring, until fragrant, about 20 seconds. Return the eggplant to the pan.
- Add the Thai basil leaves, red chili, soy sauce, Maggi sauce, oyster sauce and fish sauce then toss to combine, about 1 minute.
- Serve topped with the sliced scallion.
Nutrition Facts : Calories 118 kcal, Carbohydrate 13.3 g, Protein 2.3 g, Fat 7.2 g, SaturatedFat 1.2 g, Sodium 205 mg, Fiber 5.8 g, Sugar 5.1 g, ServingSize 1 serving
More about "thai basil eggplant food"
SPICY STIR-FRIED EGGPLANT - LEARN TO COOK GREAT THAI FOOD
From thaicookbook.tv
4.5/5 Category One Dish MealsServings 1Total Time 7 mins
- Fry the garlic and chili in a little oil for about 30 seconds, then add the cut eggplant and coat in the oil. Add 1/4 cup of water and boil for about 5 minutes or until the eggplant is soft.
- Add the sugar, soy sauce, oyster sauce, and onion. Stir together and fry until it gets sticky, then add the prik pao sauce. Stir together and continue frying until the pan gets dry.
- Add 1/4 cup of water to the eggplant and deglaze the pan until you have a rich and thick sauce. remove from the heat, toss in the basil and serve immediately.
AN EASY THAI BASIL EGGPLANT RECIPE - TASTE OF ASIAN FOOD
From tasteasianfood.com
Reviews 1Calories 438 per servingCategory Main Course
- Cut the eggplant into slices. Soak them in water with salt and vinegar. Let it stand for 15 minutes, then drain on a paper towel.
- Stir Fry the minced meat with some oil in a pan. When cooked, push it aside and add the chopped garlic, onions, kaffir lime leaves, and chopped bird's eye chili. When they become aromatic, add the sauce B.
THAI BASIL EGGPLANT - COOK WITH MANALI
From cookwithmanali.com
5/5 (20)Total Time 30 minsCategory Side DishCalories 252 per serving
- Start by slicing the eggplant, peppers and onion. Remember to not slice the eggplant very thin or very thick and also do use Japanese eggplant for this recipe. I have had the best results with this eggplant.
- Next, to a blender add all ingredients for the sauce (2.5 tablespoons maple syrup, 3 tablespoons tamari, 2 tablespoons rice vinegar, 1 tablespoon peanut butter, 1-2 teaspoons sriracha, 1 teaspoon toasted sesame oil, pinch coriander & cinnamon powder and 1/3 cup water). Blend until all ingredients are well combined. Set aside.
- Now, heat 1 tablespoon oil in a pan on medium high heat. Once hot, add the sliced peppers and onion and cook for 1 to 2 minutes on high heat, they should remain crunchy. Remove on a plate lined with paper towel.
QUICK SPICY THAI STYLE EGGPLANT - LINDYSEZ | RECIPES
From lindysez.com
5/5 (1)Total Time 20 minsCategory Side Dish, VegetablesCalories 115 per serving
- Step 1Prepare the SauceCombine the soy, water, hoisin, black bean sauce, lime juice, and garlic chili sauce together in a small bowl. Mix well. Set aside.
- Step 2Heat a wok or other large skillet over medium-high heat; add the oil. Once the oil is hot, add the onions and stir fry for a few minutes or until the onion is soft and just beginning to brown; add the eggplant, garlic, and half of the sliced chilies, cook, tossing and turning until the eggplant just begins to turn translucent, about 3 - 4 minutes; add the sauce and cook, stirring to coat all the ingredients. Lower heat and cook about 2 minutes more or until the eggplant is just tender. Remove from heat and add the Thai basil and remaining chilies. Place in a serving dish and serve hot, or at room temperature.
- Step 3The Leftovers DishAdd some chopped tomato, cucumber, and additional freshly sliced basil. Drizzle with a splash of balsamic and a dash of sesame oil. Toss and serve cold as a salad.
BASIL EGGPLANT RECIPE - THAITABLE.COM - THAI FOOD AND TRAVEL
From thaitable.com
4.4/5 (130)Total Time 15 minsServings 4
AUTHENTIC THAI BASIL CHICKEN RECIPE ... - EATING THAI FOOD
From eatingthaifood.com
4.9/5 (132)Category Stir FryCuisine Thai FoodTotal Time 20 mins
THAI BASIL EGGPLANT (VEGAN, GLUTEN-FREE) - VEGETARIAN ...
From vegetariangastronomy.com
4.6/5 (17)Total Time 35 minsCategory Main CourseCalories 185 per serving
- Cut the tofu block in half. Place each half in a clean paper towel one at a time and squeeze gently to remove excess storage liquid (without breaking up the tofu).
- Whisk all ingredients listed under sauce above. Mix until all the cornstarch has dissolved. Add more chili sauce if you prefer additional spice.
CHARRED EGGPLANT PAD THAI
From asianfoodnetwork.com
4.5/5 (2)Total Time 40 minsServings 1
- Making the tamarind marinade. In a bowl, whisk the tamarind paste, 20g soy sauce, honey, garlic, 1g chilli flakes and lime juice.
- Preparing the noodles. Bring a pot of water to boil. Blanch the rice noodles in the boiling water and turn off heat. Soak until tender, about 2-3 minutes Drain and transfer into cold water to stop the cooking process. Drain and set aside
- Stir frying. Heat up sesame oil in a pan, toss in garlic and tofu and cook for 1-2 mins. Add in the remaining ingredients (eggplant, zucchini, bean sprouts, cherry tomatoes spring onions, 0.5g chilli flakes and 3g soy sauce) and half of the tamarind marinade. Cover and cook till vegetables are softened. Add in the drained noodles and stir to combine.
EASY THAI BASIL EGGPLANT RECIPE - EXTRA PETITE
From extrapetite.com
5/5 (4)Estimated Reading Time 5 mins
- Prepare a large bowl of cold water mixed with a spoonful of salt (I’m using a strainer bowl below). A salt water bath will keep your eggplant from browning right away, and will rinse away some excess bitterness. Cut eggplant into evenly-sized, approx. 1 inch sticks and place immediately into the salt water. Chop your garlic, chilis, Thai basil, and get other ingredients in place while the eggplant soaks.
- Drain the eggplant of salt water, which will be a little brown. Rinse the eggplant off with more cold water and drain again. If you’re in a hurry and don’t care about excess brown color (I usually don’t), then you can skip the soaking & rinsing in Steps 1 & 3!
- When the water in the pan comes to a gentle boil, add the eggplant and cover with a lid. Let it steam, covered, for about 3 minutes until partially cooked and semi softened. We will finish cooking it with all the other ingredients, but this quick steam helps it cook more evenly with no oil! The eggplant will start to lose its purple color as it cooks and softens.
10 FOODS THAT PAIR WELL WITH BASIL - ONE GREEN PLANET
From onegreenplanet.org
- Tomatoes. Tomatoes are the most classic pairing with basil. Perhaps one of the most well-known dishes with basil is the Caprese salad. In this salad, basil leaves are layered over tomato slices and mozzarella cheese and lightly drizzled with olive oil.
- Olive Oil. As in the Caprese salad described above, basil pairs well with olive oil. A good way to use basil is to infuse your favorite olive oil with it.
- Garlic. Along with olive oil, basil is often paired with garlic to make pesto. Pesto is a sauce made with basil, olive oil, garlic, some type of nuts such as pine nuts or walnuts and sometimes lemon and Parmesan cheese, all blended into a thick, green paste.
- Balsamic Vinegar. Basil paired with balsamic vinegar, olive oil and garlic makes a savory, delicious vinaigrette that is perfect on salads, pasta and veggies.
- Fruit. Strawberries aren’t the only fruit that pairs well with basil. Basil also goes well with fruit like watermelon, lime, lemon, oranges, mango and other stone fruits.
- Mint. Since basil is part of the mint family, it makes sense that basil and mint go well together. You can add a combination of the two herbs in any recipe that uses mint such as this Raw Kiwi Tart with Ginger, Mint and Coconut.
- Lemon. Speaking of zucchini, you definitely want to make these Zucchini Fritters with Lemon Basil Cashew Cream. Basil and lemon pair well together and add a bright, refreshing taste to any dish.
- Eggplant. Speaking of lemon and basil, there is a type of basil that is called Lemon basil. It is also called Thai lemon basil and Lao basil. Lemon basil is used in Indonesian and Thai cuisine.
- Vegetables. Besides eggplant, zucchini and squash, basil pairs well with artichokes, mushrooms, and green vegetables including salad greens. Tear basil into shreds or roughly chop it and add to a salad with mixed greens, romaine lettuce, red leaf lettuce, frisee or watercress.
- Peanut Butter. Last but not least, basil pairs well with peanut butter. People actually make peanut butter and jelly sandwiches with fresh basil leaves.
THAI BASIL - 489 PHOTOS & 214 REVIEWS - THAI - 1070 MAJOR ...
From yelp.ca
3.5/5 (214)Phone (905) 780-8788Cuisine Thai
THAI BASIL - WIKIPEDIA
From en.wikipedia.org
Species Ocimum basilicumVariety Ocimum basilicum var. thyrsiflora
THAI SPICY EGGPLANT WITH SWEET BASIL RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
Servings 2Calories 500 per servingCategory Entrees
THAI BASIL BISTRO MENU - COLLEGEVILLE PA 19426 - (610) 489 ...
From allmenus.com
Cuisine American, ItalianLocation 305 2nd Ave, Collegeville, PA 19426
THAI ARCHIVES - TASTE OF ASIAN FOOD
From tasteasianfood.com
Estimated Reading Time 3 mins
THAI BEEF WITH EGGPLANT - THE DRUNKEN FIG
From thedrunkenfig.com
Estimated Reading Time 6 mins
THAI BASIL EGGPLANT - FORKS OVER KNIVES
From forksoverknives.com
5/5 (4)Total Time 30 mins
THAI SHRIMP STIR FRY WITH BASIL & EGGPLANT - HOLISTIC FOODIE
From holisticfoodie.com
Cuisine ThaiCategory DinnerServings 4Total Time 30 mins
THAI BASIL EGGPLANT RECIPE (VEGAN STIR FRY) | THE PICKY EATER
From pickyeaterblog.com
Ratings 6Calories 151 per servingCategory Main Course
EASY THAI BASIL EGGPLANT RECIPE - FOOD NEWS
From foodnewsnews.com
THAI BASIL RESTAURANT | VEGETARIAN
From order.thaibasil.com
THAI FRIED EGGPLANT WITH BASIL | URBAN LEAF
From geturbanleaf.com
THAI BASIL EGGPLANT RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THAI BASIL RESTAURANT | STIR-FRIED
From order.thaibasil.com
SPICY THAI EGGPLANT WITH THAI BASIL NUTRITION FACTS - EAT ...
From eatthismuch.com
THAI EGGPLANT BASIL FOOD HIGH RESOLUTION STOCK PHOTOGRAPHY ...
From alamy.com
THAI BASIL @ DESTIN – THAI RESTAURANT IN DESTIN, FLORIDA
From thaibasildestinfl.net
MENU | THAI BASIL MADISON | THE BEST AUTHENTIC THAI FOOD ...
From thaibasilfoodmadison.com
THAI BASIL FULLERTON - OFFICIAL SITE & MENU - ORDER ONLINE
From thaibasilatfullerton.com
THAI SPICY EGGPLANT BASIL RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THAI BASIL EGGPLANT | REAL FOOD ON THE TABLE
From realfoodonthetable.com
THAI BASIL EGGPLANT RECIPE - VEGAN RECIPES
From foodreference.com
THAI BASIL PORK AND EGGPLANT - CSMONITOR.COM
From csmonitor.com
THAI CHICKEN AND EGGPLANT GREEN CURRY - BLUE DRAGON
From bluedragon.ca
THAI BASIL MADISON | THE BEST AUTHENTIC THAI FOOD IN ...
From thaibasilfoodmadison.com
THAI FRIED EGGPLANT WITH BASIL RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love