8 thai eggplant nam Recipes

thai apple eggplants (see cooks note, below), vegetable oil, thai red curry paste, pork tenderloin , halved lengthwise, then sliced crosswise 1/4 inch thick, julienne strips peeled fresh or frozen grachai (lesser galangal or wild ginger; thawed if frozen) or drained bottled grachai, rinsed, or ginger, chinese long beans or green beans, cut into 1-inch pieces, canned baby corn, rinsed, drained , and halved lengthwise, thai chicken stock, nam pla (asian fish sauce; preferably thai), fresh or frozen kaffir lime leaves (sometimes called bai makroot), fresh chee fah chile or 2 red jalapeno chiles, thinly sliced crosswise and seeds discarded, salt, loosely packed bai grapao (holy basil leaves), thai pickled garlic (gratiam dong)

chopped fresh mint, divided, reduced-sodium soy sauce, fresh red or green thai chiles , thinly sliced crosswise, divided, ginger, peeled , cut into matchstick-size pieces, fish sauce (such as nam pla or nuoc nam), fresh lime juice, minced garlic, divided, sugar, vegetable oil, divided, baby or asian eggplant, sliced into 1/4 rounds, beef eye round, cut into thin strips, softened rice vermicelli noodles or steamed brown rice

eggplant, poblano peppers, garlic cloves, shallots, fish sauce (nam pla), lime juice, cilantro (loosely packed)

vegetable oil, diced eggplant (1/2-inch dice ), chopped white onions, sliced green bell peppers, minced garlic, thai green curry paste , depending on desired degree of heat, kaffir lime leaves , or 1 tbsp finely grated lime zest, nam pla (thai fish sauce), unsweetened coconut milk, shrimp stock , fish stock or bottled clam juice, shrimp, peeled and deveined, chopped thai basil (if unavailable use 1/2 italian basil, 1/2 mint), salt, steamed white rice, accompaniment, lime wedges, garnish

salt, garlic cloves, peeled and minced, dried arbol chiles , soaked in hot water to soften, dried and minced, stalks lemongrass , tough outer layers removed and tender inner stalks minced, ginger, lime , zest of, shallots, peeled and minced, red miso, vegetable oil, boneless skinless chicken breast, diced into 1 inch cubes, chili paste (add more for hot and less for warm), chicken broth, salt, mixed seasonal vegetables (thinly sliced thai or japanese eggplants, bamboo shoots, chayote, winter or summer squashes, onion, ), nam pla, roasted rice powder, arugula , rough chopped, fresh thai basil or 1/4 cup fresh basil, rough chopped, fresh parsley , rough chopped, hot cooked rice

tamarind with seeds* (from 7-oz block), peeled cubed kabocha squash, dried guajillo chiles, water, chopped lemongrass (bottom 1 1/2 inches of about 4 peeled stalks), minced shallot, chopped peeled fresh ginger, garlic cloves, minced, grated lime peel, canned unsweetened coconut milk, thai fish sauce (nam pla), golden brown sugar, snow peas , strings removed, asparagus tops, thai or japanese eggplants, halved lengthwise, then cut crosswise on diagonal into 1/2-inch-thick pieces, zucchini, trimmed , halved lengthwise, then cut crosswise on diagonal into 1/2-inch-thick pieces, heads of baby bok choy , leaves separated from base, vegetable oil