Pad Ma Kuer Recipe: Ground Chicken with Eggplant and Thai Basil
Traditional (and Americanized) Asian cuisine tends to be high in sodium and saturated fats.
This recipe takes on a healthier form and incorporates flavorful herbs and spices to make it equally as delicious as something you might buy at a Thai restaurant.
Photo credit: A Healthier Michigan
- 2-3 Japanese eggplants or eggplant of choice, cut into 1-inch pieces, about 1 lb., which is about 4 cups raw
- 3-4 Tbsp. sesame oil
- 2 Tbsp. soy sauce
- 2 Tbsp. fish sauce
- 2 Tbsp. oyster sauce
- 1 tsp. chili paste
- 3 cloves garlic, pressed or minced
- 1 Tbsp. ginger, minced
- 1 1/2 lbs. ground chicken
- 2-3 scallions, chopped
- ½ cup of thai basil leaves, chopped
- Serve with jasmine rice, brown rice or quinoa
Pad Ma Kuer: Ground Chicken with Eggplant and Thai Basil
1. Salt the eggplant generously and leave in a colander to sweat for 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
2. Begin cooking jasmine rice, brown rice or quinoa.
3. In a large saucepan, warm oil, soy sauce, fish sauce, oyster sauce, and chili paste.
4. On medium low heat, add garlic and ginger to slightly brown
5. Add ground chicken and scallions and cook for a few minutes with lid
6. Once chicken is no longer red, add eggplant and replace lid.
7. Just as eggplant is getting tender, add basil for another minute. Salt and pepper to taste.
8. Serve over rice. Enjoy!