SPAGHETTI AND SPICY EGGPLANT:
Place eggplant in colander, sprinkle with salt,
Add the 4 oz. of Thai curry paste and mix well
elsius cooking water.
Slice eggplant in half lengthwise, then quarter
ith the bean sprouts and basil.
Serve vegetables over the
Make the spicy mayo by mixing the sriracha,
urry sauce slightly.
Mix eggplant, long beans, onion, bok choy
ver both sides of the eggplant slices. Arrange on the prepared
eat and stir in the basil.
Garnish with cilantro, if
round the rice. Garnish with basil. Serve immediately.
In a small food processor pulse the basil, cilantro, garlic, sambal oelek and fish sauce until finely chopped. Add the lemon and lime zests and oil; pulse until the marinade is fairly smooth. Refrigerate for up to 3 days.
stirring 30 seconds.
Add eggplant and green beans. cook until
eat and mix in the basil leaves. Garnish with sliced cucumber
Combine all Spicy Sauce ingredients and mix well.
In a wok or large frying pan, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds.
Add eggplant and mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
urther cooking.
Cut the eggplant into bite size pieces and
50 degrees.
Cut the eggplant into 1/2\" thick rounds
Heat oil in wok or large frying pan. Add vegetables and stir-fry until crisp tender. Remove and keep warm.
Add garlic and curry paste and stirfry for 45 seconds. Immediately add coconut milk and lime zest. Stir-cook for 1-2 minutes until it's bubbling and thick.
Add beef. Stir-fry for 1 minute. Add fish sauce and sugar and stir-fry for 2-3 minutes. Return veges to pan. Add 3/4 of basil leaves. Stir-fry just until veges are hot.
Transfer to serving dish and garnish with remaining basil. Serve immediately accompanied by steamed rice.
Add 3/4 of the basil leaves and stir fry from
Heat wok with oil, add garlic and chiles.
Add beef and stir fry for 1 minute.
Add onions and basil, stir for 1 minute.
Add remaining sauce: oyster sauce, fish sauce, sugar, and white pepper.
Stir fry until cooked, garnish with cilantro.
Server immediately with steamed rice.
Saute garlic, ginger and peppers in canola and sesame oils in a large wok or skillet for about 1 minute.
Increase heat to high and add chicken. Stir-fry until chicken is browned, about 5 minutes.
Stir in soy sauce, water and brown sugar. Reduce heat to medium and cook for 5 more minutes or until chicken is completely cooked through.
Add in basil and scallions. Serve!