Aubergine Pad Phet

Serves 1
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Directions

  1. 1Peel aubergines, chop into chunky cubes, toss with salt, and let sit in a colander for one hour to draw out moisture.
  2. 2In a food processor, blend garlic, half of the ginger, and half of one chilli with a pinch of salt into a smooth paste. Add a dash of water if needed.
  3. 3Heat a glug of neutral oil in a pan over medium heat. Slice the remaining ginger into matchsticks and the remaining chilli into thin slices.
  4. 4Add the curry paste, ginger matchsticks, and chilli slices to the pan. Cook while stirring constantly.
  5. 5Add fish sauce, oyster sauce, brown sugar, tamarind paste, and 75ml of water to the pan. Simmer until the sauce is thick, sticky, and glossy.
  6. 6Heat 7cm of neutral oil in a medium saucepan. Let it heat up.
  7. 7Coat the prepped aubergine pieces in tapioca flour.
  8. 8Deep-fry the coated aubergine in the hot oil.
  9. 9Add the fried aubergine to the sauce pan, add Thai basil leaves, and toss to coat.

Ingredients

  • 2 whole aubergine
  • 4 clove garlic
  • 1 thumb-sized piece ginger
  • 2 whole red chilli
  • neutral oil, for frying
  • 1 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tbsp tamarind paste
  • tapioca flour
  • 1 handful Thai basil
  • salt
  • jasmine rice (optional)

Equipment

speed peelermixing bowlcolanderfood processorpanwokmedium saucepanspatula

Tips

  • You can get the long purple aubergines from any Asian grocer if you prefer, though regular aubergines work fine.
  • If your food processor requires a little dash of water to help the paste blend, that is fine.
  • The sauce is ready when it is thick, sticky and glossy.

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