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Thai Spicy Basil Eggplant Stir-Fry

Time: 15 minutes. Cook
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Thai cuisine is renowned for its vibrant flavors and harmonious balance of sweet, sour, salty, and spicy elements. Among its many delicious offerings, Thai Spicy Basil Eggplant Stir-Fry stands out as a fiery and flavorful dish that tickles the taste buds. With a rich history dating back centuries, this dish has evolved into a Thai favorite, offering a captivating blend of textures and aromas. In this article, we’ll explore the history and step-by-step Preparation to create this mouthwatering Thai delicacy.

Historical Context: The origins of Thai Spicy Basil Eggplant Stir-Fry can be traced back to the bustling streets of Bangkok. While the dish is now considered a staple in Thai cuisine, its roots can be found in the Chinese influence on Thai cooking. It is believed that Chinese immigrants brought their culinary expertise, including stir-frying techniques, to Thailand. Over time, these techniques merged with Thai ingredients and flavors, giving birth to a unique Thai-Chinese fusion cuisine.


1. Preparing the Eggplant:

  • Begin by preparing the eggplants. Cut them into bite-sized pieces, and if using larger eggplants, you may want to salt them lightly and let them sit for 15 minutes to reduce bitterness. Rinse and pat dry before cooking.

2. Preparing the Sauce:

  • In a small bowl, combine the fish sauce, oyster sauce (if using), and sugar. Stir well until the sugar dissolves. Set this sauce aside.

3. Heating the Wok:

  • Place your wok or large skillet over high heat and add the vegetable oil. Allow it to heat until it shimmers and starts to smoke slightly.

4. Sautéing the Aromatics:

  • Add the minced garlic and chopped Thai bird’s eye chilies to the hot oil. Stir-fry for about 30 seconds until they become fragrant. Be cautious of the chili fumes; they can be quite potent.

5. Cooking the Protein:

  • Add the ground chicken, pork, or tofu (for a vegetarian version) to the wok. Stir-fry the meat or tofu until it’s cooked through and has a slightly golden color. Break it apart into smaller pieces as it cooks.

6. Adding Eggplant and Sauce:

  • Add the prepared eggplant pieces to the wok. Stir-fry everything together for about 3-5 minutes until the eggplant starts to soften and turn slightly golden.

7. Incorporating the Sauce:

  • Pour the sauce you prepared earlier over the contents of the wok. Stir well to ensure the eggplant and protein are evenly coated with the flavorful sauce.

8. Adding Thai Basil and Broth:

  • Toss in the fresh Thai basil leaves and pour in the chicken or vegetable broth. Continue to stir-fry for an additional 2-3 minutes, or until the basil leaves have wilted, and the sauce has thickened slightly.

9. Serving:

  • Your Thai Spicy Basil Eggplant Stir-Fry is ready to be served! Spoon it onto serving plates, and be sure to serve it piping hot with jasmine rice on the side.

10. Optional Garnishes:

  • You can garnish the dish with extra fresh Thai basil leaves and sliced Thai bird’s eye chilies if you want to turn up the heat.

Enjoy Your Culinary Adventure: Thai Spicy Basil Eggplant Stir-Fry is a celebration of bold flavors and textures. The marriage of tender eggplant, fragrant Thai basil, and fiery chilies creates a dish that’s both comforting and invigorating. Whether you’re a seasoned Thai food enthusiast or trying it for the first time, this recipe is sure to tantalize your taste buds. So, gather your ingredients and embark on a culinary journey through the heart of Thailand right in your own kitchen.


prep time
ion Time: 20 minutes.
cooking time
Time: 15 minutes.
total time
me: 35 minutes.


  • Wok or large skillet

  • Wooden spoon or spatula

  • Knife and cutting board

  • Small bowl for sauce mixing

  • Serving plates


  • 2 medium-sized eggplants, cut into bite-sized pieces

  • 1/4 cup vegetable oil

  • 4 cloves garlic, minced

  • 2 Thai bird's eye chilies, finely chopped (adjust to your spice preference)

  • 1 lb (450g) ground chicken, pork, or tofu for a vegetarian option

  • 1 cup fresh Thai basil leaves

  • 2 tablespoons fish sauce (or soy sauce for a vegetarian version)

  • 1 tablespoon oyster sauce (optional)

  • 1 tablespoon sugar

  • 1/4 cup chicken or vegetable broth

  • Jasmine rice, for serving


Prepare eggplant and sauce.
Heat wok, sauté aromatics.
Cook protein and eggplant.
Add sauce, basil, and broth.
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