RECIPES OF THAILAND

Ingredients

1/3 lb

3/4 lb

6 tbsp

4 cloves

4

12

2 tbsp

Yellow bean sauce

1. Slice unpeeled eggplant crosswise into slices 1/8 inch thick
2. Thinly slice chicken (or, if using tofu, cut into 1/2 inch cubes)
3. Heat oil and add garlic and stir fry until light brown
4. Add eggplant and chicken (or tofu) and cook for five to seven minutes
5. Add red chile peppers, basil leaves, and yellow bean sauce and mix well
6. Serve immediately (since eggplant and basil turn dark if dish sits after cooking)