This is a quick and tasty way to enjoy Thai eggplant, and is a spicy stir fry that can be made with little time and effort. The combination of red curry paste, chilli and peppercorn give the flavour a good deal of heat, which is balanced with the fresh and sour flavour of the lime leaves.
We have used chicken breast in this recipe, but you could try pork, shrimp, or even tofu. The ingredients used are mostly easy to find, although you may need to visit and Asian food store to find the Thai eggplant.
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200g diced chicken breast
- Thai red curry paste 2 tbsp 1/4 cup sliced green beans 1 sliced red chilli 2 tbsp water 2 tbsp milk 1 tbsp sugar 1/4 cup young peppercorn 2 sliced Thai eggplant 1/4 cup young peppercorn
- kaffir lime leaves
3 pairs 1/4 cup basil
- fish sauce 1 tbsp
Special Cooking Equipment Used
Step 1: Start by heating 2 tbsp of cooking oil in a wok on a high heat, then add in 2 tbsp of red curry paste, and fry it in the oil for about 30 seconds.
Step 2: Now add in 200g of diced chicken breast, and fry it in the red curry paste until it is about half cooked. Then add in 2 tbsp of milk, 2 tbsp of water, 1 tbsp of fish sauce and 1 tbsp of sugar. Mix everything together, then add in 2 sliced Thai eggplants, 1/4 cup of sliced green beans, 1 sliced red chilli, and 1/4 cup of young peppercorn.
Step 3: Continue stir frying for another 1 to 2 minutes, then tear up and add 3 pairs of kaffir lime leaves. Tearing them up first will help to release their flavour. Stir fry for a final minute or so until the chicken is cooked, then add in 1/4 cup of basil, stir, then serve and enjoy!
And thats all there is to it! We hope you enjoyed this spicy stir fry recipe, if you did and you would like to see lots more Thai and Asian inspired recipes, do subscribe to our youtube channel and newsletter to be notified when new recipes are published!