Thai Recipes

Thai Basil Eggplant

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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Thai
Servings 6 servings

Ingredients
  

  • 2 medium Chinese eggplant
  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 onion thinly sliced
  • 14 oz firm or fried tofu cut in 1/2 inch bite size
  • 2 cloves garlic minced
  • 4 tbsp cooking oil peanut or olive oil
  • basil leaves chopped
  • 4.5 tbsp hoisin sauce
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 2 tsp chili garlic sauce
  • 2 tsp corn starch

Instructions
 

  • Slice the eggplant in half lengthwise and cut diagonally into 1/2 in thick bite sized pieces.
  • Add cooking oil to non-stick pan on medium heat, stir fry eggplant pieces. Add little water or chicken broth, turn heat down to low, cover and let eggplant cook.
  • Stir eggplant periodically and cover until cooked. Set aside and keep warm.
  • Add cooking oil to non-stick pan on medium-high heat, stir fry the tofu.
  • Once tofu is cooked, set aside with eggplant.
  • Add cooking oil to non-stick pan on medium high heat, add garlic and stir fry onions and peppers.
  • Once veggies are cooked, set aside with eggplant and tofu.
  • In a small bowl, whisk together hoisin, water, soy sauce, chilli sauce and cornstarch until cornstarch has dissolved.
  • In non-stick pan on medium-low heat, add eggplant, tofu and veggies and warm up.
  • Add sauce and mix ingredients together.
  • Finish by mixing in basil.

Notes

Huy Fong Chili Garlic Sauce: https://amzn.to/30RkMIL
Lee Kum Kee Hoisin Sauce: https://amzn.to/3h4tadu
Kikkoman Soy Sauce: https://amzn.to/3iCF2nK

Thai Chicken Wings

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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Thai
Servings 6

Ingredients
  

  • 3 lbs chicken wings/drumettes
  • 1 tbsp salt
  • 3/4 cup Thai sweet chili sauce
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 3 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp garlic minced
  • 1 tbp lemongrass minced
  • 2 tsp sesame oil

Instructions
 

  • To make the glaze, combine chili sauce, brown sugar, soy sauce, rice wine vinegar, fish sauce, lime juice, garlic, lemongrass, sesame oil in bowl and whisk.
  • Clean and dry chicken wings; season with salt. Marinate chicken with 1/2 of the glaze.
  • On a baking tray, arrange the wings in a single layer.
  • Preheat oven to 400°F. Bake wings for 10 minutes. Baste with glaze. Bale for another 5 minutes.
  • Flip wings over and glaze. Repeat for another 10 minutes.
  • Increase oven temperature to 450°F and broil wings until shiny and golden.
  • Remove, plate and serve. Remaining glaze can be used as extra dipping sauce.