Recipe information
Make Pad Makhua in just 30m. japanese eggplant, red bell pepper, scallion, onion, basil, sweet chili paste
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Vegetables
Wash and slice the Japanese eggplant, red bell pepper, and onion into bite-sized pieces. Chop the scallions and set aside. Rinse the basil leaves and pat dry.
2. Heat the Oil
In a large skillet or wok, heat the vegetable oil over medium-high heat until hot.
3. Sauté the Vegetables
Add the sliced onion and red bell pepper to the skillet. Sauté for about 2-3 minutes until they start to soften.
4. Add Eggplant and Sweet Chili Paste
Add the sliced Japanese eggplant and sweet chili paste to the skillet. Stir well to combine and cook for another 5-7 minutes until the eggplant is tender.
5. Finish with Scallions and Basil
Add the chopped scallions and fresh basil leaves. Stir everything together and cook for an additional 2 minutes until the basil is wilted. Adjust seasoning to taste.
6. Serve
Remove from heat and serve hot as a side dish or over rice.
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