Thai Basil Beef With Eggplant Recipes

THAI BASIL EGGPLANT

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.

THAI GREEN CURRY WITH BEEF AND EGGPLANT

Steps:

• Place all green curry paste ingredients together in a food processor, blender, chopper, or pestle and mortar. Add up to 1/4 can of the coconut milk, enough to help blend ingredients (reserve the rest for later).
• Process (or pound) well to create an aromatic Thai green curry paste. If you don't have a food processor or chopper, try using a blender, or finely mince all ingredients by hand and stir together well.
• Heat a wok or deep-frying pan over medium-high heat.
• Add 2 to 3 tablespoons oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (1 minute), then add the beef.
• Stir-fry briefly to cover the meat in spices (1 to 2 minutes).
• Add the stock and bring to a boil. Stir and reduce heat to medium or medium-low. Simmer 6 to 10 minutes.
• Set aside 1/4 cup coconut milk, reserving it for use later (the thick cream is best). Add the rest of the coconut milk to the curry, plus the eggplant (if using).
• Stir everything together, cover, and simmer 7 to 8 minutes, or until eggplant is tender enough to pierce with a fork.
• Add the bell pepper. Cover and simmer 2 to 3 minutes, or until everything is well cooked.
• Remove from heat and gently stir in the 1/4 cup reserved coconut milk . Taste-test, adding more fish sauce if not salty or flavorful enough.
• Add more lime juice if too salty or sweet for your taste. Add more sugar if not sweet enough. More chili can also be added.
• Portion out the green curry onto serving plates or bowls.
• Sprinkle with a generous amount of fresh basil and serve with plenty of Thai jasmine-scented rice .

THAI BASIL EGGPLANT

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.

CHINESE EGGPLANT WITH TOFU AND THAI BASIL

Steps:

• Place tofu on a paper towel-lined plate. Cover with another paper towel and place a heavy pot on top. Allow to sit until extra moisture has released into the paper towels, about 30 minutes.
• Heat peanut oil over medium-high heat in a large skillet. Add tofu, onion, and garlic and saute until onions are soft, about 5 minutes, adding water if tofu sticks to the pan. Add eggplant, cover, and cook until eggplant starts to soften, 5 to 7 minutes. Add soy sauce and chili sauce, lower heat to medium, and continue cooking until eggplant becomes translucent, 7 to 10 minutes. Add basil and stir until wilted, about 1 minute.